🥗 Panzanella salad 🥗
Happy Saturday! The sun is out again (for the time being) so a healthy, tasty and simple salad it is! I've added some chicken breast to this recipe for some added protein 🍗.
- 2 peppers, thickly sliced
- 3 tbsp olive oil
- 2 chicken breasts
- 2 slices bread (whatever type you want)
- 1 clove garlic, halved
- Half a red onion, finely sliced
- 500g tomatoes (whatever type you want), quartered or chopped
- 100g pitted green olives
- Juice of half a lemon
- 1 tbsp white wine vinegar
- Handful fresh basil
🌿 Preheat the oven to 200ºC/fan 180ºC. Put the chicken breasts and peppers in a roasting tray and drizzle with 1 tbsp of olive oil. Roast in the oven for 25 mins. Remove from the oven and set aside to cool down.
🌿 Meanwhile, lightly toast the bread and rub with the garlic clove, then tear into rough pieces.
🌿 Shred the chicken breast and put them with the peppers and their roasting juices in a large bowl with the sliced onion, tomatoes and olives.
🌿 Whisk together the remaining oil, lemon juice and vinegar then pour over the salad. Add the garlicky croutons and toss well to coat the croutons in the dressing.
🌿 Leave to stand for 10 minutes so the bread absorbs some of the dressing, then serve scattered with torn fresh basil.