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    Olive and Sun-Dried Tomato Panzanella

    Mar 3, 2016 | Posted by in Recipes | Comments Off on Olive and Sun-Dried Tomato Panzanella
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    Ingredients You Need

    1/2 cup olive oil, or more to taste
    3 tablespoons red wine vinegar, or more to taste
    3 cloves garlic, minced
    6 cups 1-inch diced crusty Italian bread
    2 cups baby spinach or arugula leaves
    3/4 cup drained Lindsay® Naturals Black Ripe Olives
    3/4 cup drained Lindsay® Naturals Green Ripe Olives
    3/4 cup drained California Sun-Dry® Julienne Cut Sun-Dried Tomatoes
    1/2 cucumber, peeled and cut into 1/2-inch dice
    1/2 red bell pepper, cut into 1/2-inch dice
    1/4 red onion, thinly sliced
    16 large basil leaves, cut crosswise into thin slices
    3 tablespoons coarsely chopped fresh oregano
    Salt and black pepper, to taste

    Cooking Directions

    1. In small bowl, whisk together olive oil, vinegar, and garlic. Set aside.

    2. In large bowl, toss remaining ingredients.

    3. Add dressing; add more oil, more vinegar, and salt and pepper to taste.

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