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Summer Panzanella Salad [Abel and Cole, AD]

From “Recipes”

This salad is so easy to put together, filling because of the addition of crisp toasted bread and super versatile. You can make it vegan by swapping out the cheese. And I love the watermelon addition and the saltiness coming from the olives and feta. This is one of those go-to dishes for any party or BBQ.

This recipe is part of an on-going series with Abel and Cole. I had the absolute pleasure of visiting the farm where these gorgeous tomatoes were grown, which you can read all about here.

Summer Panzanella Salad

Summer Panzanella Salad(makes a big serving bowl) 2-4 servings.

Ingredients

Leftover stale bread (4 pieces toasted)

1 punnet of baby cucumbers

2 punnets of cherry tomatoes or 4 big tomatoes sliced in chunks

4 spring onions sliced sideways

½ baby watermelon sliced in chunks

1 packet Feta cheese (vegan or non-vegan) sliced in chunks*

1 packet of black olives

Fresh basil and mint for garnish

You can even make your own vegan Feta See recipe below*

Dressing

100ml olive oil

50ml of apple cider vinegar

1tbsp of dried thyme

1tsp of Dijon mustard

1tsp of maple syrup

Salt and pepper to taste

Method

Start off by preparing your dressing - add all ingredients to a jar or dressing bottle. Give it a good mix or shake and set aside.

Toast your bread, tear or cut into chunks and set aside.

Slice your vegetables and fruits into generous chunks. Add them all into a big bowl, as well as the feta chunks and olives. Pour over the dressing and make sure you mix all the ingredients really well. You want the dressing to get well incorporated.

Transfer the salad into a beautiful bowl and arrange some fresh herbs on top like mint and basil.

*Almond Feta

Creamy, indulgent and the closest you are ever going to get taste-wise to feta cheese. Once made it lasts for a good week.

Makes 1 x 500 g (1 lb 2 oz) jar

280g (10 oz / 2 cups) blanched almonds

160ml (5 fl oz / 2/3 cup) water

1/2 probiotic capsule

pinch of salt

Method

Start by soaking the blanched almond nuts for 2 hours by putting them in a bowl and covering with water.

Drain the nuts and tip them into a blender along with the water and probiotic and blitz until you get a smooth texture. As this is a feta style cheese the texture can be slightly bitty, which I personally love. If you are doing this in a high-speed blender, make sure not to overheat the mixture as this will kill off the probiotics.

Once blended, transfer to a clean glass or plastic container. Do not use a metal one as the mixture won’t ferment. Leave the container outside the fridge for 24 hours with a tea towel or muslin cloth (cheesecloth) on top so that the mixture can breathe.

After 24 hours your mixture will be slightly fizzy and bubbly. Place a proper top on and leave in the fridge until you need it. It will last for up to 7 days in the fridge.

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