Shallot, Cucumber and Tomato Panzanella Recipe

Bursting with colour and flavour, this makes a great light meal or side dish

Serves

4

Preparation time:

15 minutes

Cooking time:

5-7 minutes

Ingredients:

  • Half a cucumber
  • 2 Romano peppers
  • 12 cherry tomatoes
  • 6 Echalion (banana) shallots
  • 2 slices of ciabatta/ focaccia
  • 2 cloves of garlic, peeled
  • 2 tbsp red wine vinegar
  • 100ml good olive oil
  • 8 basil leaves

Method:

1. Peel the cucumber, cut in half lengthways and remove the seeds with a teaspoon. Cut into bite-sized chunks about 1cm square. Cut the peppers into the same sized pieces as the cucumber. Cut the cherry tomatoes in half.

2. Cut the shallots in half-length ways, remove the ‘leaves’ of the shallot, then cut into bite-sized pieces of about 1cm square.

3. Cut the bread into bite-sized pieces, place on an oven tray with a little olive oil and season with salt and pepper then bake at 200°C for five to seven minutes or until just toasted, then remove.

4. Slice the peeled garlic very, very thinly, place into a bowl and add the vinegar and oil.

5. Place all of the ingredients into a mixing bowl and mix together well. Check the seasoning and adjust if necessary. Add some finely shredded basil. Then place into a serving dish.

Recipe devised by Chef Paul Collins. Visit www.UKshallot.com

Read more recipes from Your Healthy Living...

Read the Your Food articles archive here...

A top buttonTop