☀️ Suns out, drinks are flowing and laughter is in the air, perfect start to the weekend.
🌱If you are looking for a fresh, healthy and vibrant Panzanella salad to enjoy with your friends, read below to make this yourself. Definitely one to save.
🥗 This salad is also in our final blakefields at home menu. See our preview posts for the menu and also a chance to win a picnic menu for up to 6 people. Last orders will be taken on Monday 19th. Send us a DM or email hello
@blakefieldsevents.co.uk
🚚 We deliver to York, Harrogate & surrounding areas and you can also collect from Blakefields.
👩🍳 RECIPE | for Panzanella salad
Serves 6 as side
* ½ loaf of 1 day old bread
* Extra virgin olive oil
* Maldon sea salt
* 8 - 10 Heritage tomatoes cut up into chunky wedges
* 3 tbsp red wine vinegar
* 2 garlic cloves minced
* ½ tsp Dijon mustard
* 1 tsp honey
* Black pepper
* 2 Small shallots peeled and thinly sliced
* ½ cup packed fresh basil torn
* Mozzerella torn (as much as you like!)
✨METHOD |
1.Heat the oven to 200 degrees
2. In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of salt. Toss to make sure the bread is well coated. Spread the bread cubes on a baking tray bake in a heated oven for about 10 minutes or until golden.
3.Cut your tomatoes into chunky wedges and thinly slice your shallots.
4.In a small bowl, mix your red wine vinegar, minced garlic, dijon, honey, a glug of olive oil, salt & black pepper until you have a nice dressing.
5.Put the warm croutons, tomatoes, dressing & shallots in a bowl and mix together well. The croutons will start to soak up the lovely dressing.
6.Tear up basil leaves and mozzerella and mix again. Tip onto a big plate and dive in.
👉Tag us if you do recreate this using
#blakefieldsathome
Wishing you all a fab day ❤️
