Bloody mary panzanella

Name: Bloody mary panzanella
Prep time: 15 min
Total time: 15 min
Yield: Serves 4 as a side salad
Cuisine: Italian recipes
Ingredients: 4 tbsp extra-virgin olive oil; 150g ciabatta, torn into chunks; 250g halved cherry tomatoes; 2 sliced celery sticks; 2 tbsp drained capers; 2 tbsp extra-virgin olive oil; 1 tbsp vodka (optional); 1 tsp red wine vinegar; ½ tsp Worcestershire sauce; ¼ tsp Tabasco sauce; ¼ tsp celery salt; Lemon wedges and fresh basil leaves, to serve

Easy
August 2018

Serves 4 as a side salad
Hands-on time 15 min

Torn-up pieces of crispy ciabatta, sweet cherry tomatoes, vinegary capers and, if you dare, a kick of vodka. This is the kind of salad we like.

Nutrition: per serving

Calories: 225kcals
Fat: 12.8g (1.9g saturated)
Protein: 5g
Carbohydrates: 21.3g (3.5g sugars)
Fibre: 2.3g
Salt: 0.9g

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Ingredients

4 tbsp extra-virgin olive oil
150g ciabatta, torn into chunks
250g halved cherry tomatoes
2 sliced celery sticks
2 tbsp drained capers
2 tbsp extra-virgin olive oil
1 tbsp vodka (optional)
1 tsp red wine vinegar
½ tsp Worcestershire sauce
¼ tsp Tabasco sauce
¼ tsp celery salt
Lemon wedges and fresh basil leaves, to serve

Method

Heat 2 tbsp of the oil in a large frying pan over a medium heat and fry the ciabatta with a sprinkle of sea salt flakes until just starting to crisp. Remove from the heat.
In a bowl, mix together the halved cherry tomatoes, celery sticks and capers. In another small bowl, whisk together the remaining 2 tbsp extra-virgin olive oil, vodka (is using), red wine vinegar, Worcestershire sauce, Tabasco sauce, celery salt and some cracked black pepper.
Pour over the tomato mixture, then stir in the toasted ciabatta and stir to combine. Serve with lemon wedges and a scattering of fresh basil leaves.

delicious. tips

The vodka gives the dressing an extra kick and mimics the flavour of a bloody mary, but you can leave it out. Use a vegetarian Worcestershire sauce for veggies.

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