Goat’s cheese and artichoke panzanella

Goat’s cheese and artichoke panzanella
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, plus 15 min soaking

Ready in just half an hour, this no-cook goat’s cheese and artichoke panzanella is the perfect recipe for those warmer evenings.

We’ve got lots more panzanellas featuring mushrooms, broccoli and a Bloody Mary version too.

Nutrition: per serving

Calories
554kcals
Fat
34.2g fat (9.8g saturated)
Protein
17g
Carbohydrates
40.4g (7.2g sugars)
Fibre
8.3g
Salt
3.7g
Calories
554kcals
Fat
34.2g fat (9.8g saturated)
Protein
17g
Carbohydrates
40.4g (7.2g sugars)
Fibre
8.3g
Salt
3.7g

Ingredients

  • 300g sourdough bread, torn into chunks
  • 4 tbsp extra-virgin olive oil
  • 4 tbsp red wine vinegar
  • 500g mixed seasonal tomatoes
  • 150g pitted green olives (we like nocellara olives)
  • 4 tbsp capers
  • 200g marinated artichoke hearts
  • 140g soft goat’s cheese, crumbled or torn
  • 2 large handfuls rocket
  • Handful fresh herbs (such as basil, parsley, oregano), chopped or leaves picked

Method

  1. Put the bread in a wide serving bowl or platter and drizzle over the oil and vinegar. Cut a few tomatoes in half and squeeze the juice over the bread, then chop or slice and add to the bowl/platter along with the rest of the tomatoes, chopped.
  2. Scatter over the olives, capers and artichokes, then season well. Leave for 15 minutes for the bread to soak up the juices.
  3. Dot with the goat’s cheese, add the rocket and herbs, then toss to serve.

delicious. tips

  1. This works best made with stale good quality bread – especially a good sourdough. If you have only fresh bread, leave the chunks somewhere warm for 30 minutes to dry out a bit, or lightly grill the bread chunks first for a rich, toasty flavour.

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