Italian Panzanella & Artichoke Salad

Throw our fresh Italian salad together in no time at all! Artichoke hearts are tossed with green leaves and served on a bed of marinated tomato. Sprinkled with capers, pine
nuts, basil, and crunchy garlic sourdough croutons. Drizzled with a garlic yoghurt dressing and topped with cheese shavings. Wowzers!

Italian Panzanella & Artichoke Salad

with pine nuts, sourdough croutons & italian-style hard cheese

4.5

Hands on Time: 20 - 25 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Sugar/Sweetener/Honey
Photo of Italian Panzanella & Artichoke Salad
  1. CRUNCHY CROUTONS

    Preheat the oven to 200°C. In a bowl, combine 2 tsp of oil, ½ the grated garlic and some seasoning. Mix until fully combined. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast in the hot oven for 8-10 minutes until golden and crispy, shifting halfway.

  2. MARINATION STATION!

    In a bowl, add the red wine vinegar, 10ml of water and 5ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the sliced tomatoes, Cucumber half-moons, and the halved Artichoke hearts. Toss until coated and set aside to marinate.

  3. NUTS ABOUT NUTS

    Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.

  4. IT’S DRIZZLING!

    Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. Set aside. Drain and reserve the marinating liquid from the tomatoes and Artichokes. In a small bowl, mix the remaining garlic (to taste), the yoghurt and some seasoning. Add the reserved marinating liquid in 5ml increment until drizzling consistency, adding water if necessary.

  5. THE MAIN EVENT

    Make a bed of the salad leaves. Top with the marinate tomatoes, cucumbers, and Artichokes. Sprinkle over the sourdough croutons, the drained capers, the torn basil leaves and the toasted pine nuts. Drizzle over the yoghurt dressing and top with the cheese shavings. Simple yet stunning, Chef!

  • Garlic Cloves - 1

  • Sourdough Baguette - 1

  • Red Wine Vinegar - 10ml

  • Plum Tomato - 1

  • Cucumber - 50g

  • Artichoke - 60g

  • Pine Nuts - 10g

  • Fresh Basil - 4g

  • Low Fat Plain Yoghurt - 65ml

  • Salad Leaves - 20g

  • Capers - 5g

  • Italian-style Hard Cheese - 25g

  1. CRUNCHY CROUTONS

    Preheat the oven to 200°C. In a bowl, combine 1 tbsp of oil, ½ the grated garlic and some seasoning. Mix until fully combined. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast in the hot oven for 8-10 minutes until golden and crispy, shifting halfway.

  2. MARINATION STATION!

    In a bowl, add the red wine vinegar, 20ml of water and 10ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the sliced tomatoes, Cucumber half-moons, and the halved Artichoke hearts. Toss until coated and set aside to marinate.

  3. NUTS ABOUT NUTS

    Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.

  4. IT’S DRIZZLING!

    Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. Set aside. Drain and reserve the marinating liquid from the tomatoes and Artichokes. In a small bowl, mix the remaining garlic (to taste), the yoghurt and some seasoning. Add the reserved marinating liquid in 5ml increment until drizzling consistency, adding water if necessary.

  5. THE MAIN EVENT

    Make a bed of the salad leaves. Top with the marinate tomatoes, cucumbers, and Artichokes. Sprinkle over the sourdough croutons, the drained capers, the torn basil leaves and the toasted pine nuts. Drizzle over the yoghurt dressing and top with the cheese shavings. Simple yet stunning, Chef!

  • Garlic Cloves - 2

  • Sourdough Baguette - 1

  • Red Wine Vinegar - 20ml

  • Plum Tomatoes - 2

  • Cucumber - 100g

  • Artichokes - 120g

  • Pine Nuts - 20g

  • Fresh Basil - 8g

  • Low Fat Plain Yoghurt - 125ml

  • Salad Leaves - 40g

  • Capers - 10g

  • Italian-style Hard Cheese - 50g

  1. CRUNCHY CROUTONS

    Preheat the oven to 200°C. In a bowl, combine 1 ½tbsp of oil, ½ the grated garlic and some seasoning. Mix until fully combined. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast in the hot oven for 10-12 minutes until golden and crispy, shifting halfway.

  2. MARINATION STATION!

    In a bowl, add the red wine vinegar, 30ml of water and 15ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the sliced tomatoes, Cucumber half-moons, and the halved Artichoke hearts. Toss until coated and set aside to marinate.

  3. NUTS ABOUT NUTS

    Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.

  4. IT’S DRIZZLING!

    Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. Set aside. Drain and reserve the marinating liquid from the tomatoes and Artichokes. In a small bowl, mix the remaining garlic (to taste), the yoghurt and some seasoning. Add the reserved marinating liquid in 5ml increment until drizzling consistency, adding water if necessary.

  5. THE MAIN EVENT

    Make a bed of the salad leaves. Top with the marinate tomatoes, cucumbers, and Artichokes. Sprinkle over the sourdough croutons, the drained capers, the torn basil leaves and the toasted pine nuts. Drizzle over the yoghurt dressing and top with the cheese shavings. Simple yet stunning, Chef!

  • Garlic Cloves - 3

  • Sourdough Baguettes - 2

  • Red Wine Vinegar - 30ml

  • Plum Tomatoes - 3

  • Cucumber - 150g

  • Artichokes - 180g

  • Pine Nuts - 30g

  • Fresh Basil - 12g

  • Low Fat Plain Yoghurt - 170ml

  • Salad Leaves - 60g

  • Capers - 15g

  • Italian-style Hard Cheese - 75g

  1. CRUNCHY CROUTONS

    Preheat the oven to 200°C. In a bowl, combine 2 tbsp of oil, ½ the grated garlic and some seasoning. Mix until fully combined. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast in the hot oven for 10-12 minutes until golden and crispy, shifting halfway.

  2. MARINATION STATION!

    In a bowl, add the red wine vinegar, 40ml of water and 20ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the sliced tomatoes, Cucumber half-moons, and the halved Artichoke hearts. Toss until coated and set aside to marinate.

  3. NUTS ABOUT NUTS

    Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.

  4. IT’S DRIZZLING!

    Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. Set aside. Drain and reserve the marinating liquid from the tomatoes and Artichokes. In a small bowl, mix the remaining garlic (to taste), the yoghurt and some seasoning. Add the reserved marinating liquid in 5ml increment until drizzling consistency, adding water if necessary.

  5. THE MAIN EVENT

    Make a bed of the salad leaves. Top with the marinate tomatoes, cucumbers, and Artichokes. Sprinkle over the sourdough croutons, the drained capers, the torn basil leaves and the toasted pine nuts. Drizzle over the yoghurt dressing and top with the cheese shavings. Simple yet stunning, Chef!

  • Garlic Cloves - 4

  • Sourdough Baguettes - 2

  • Red Wine Vinegar - 40ml

  • Plum Tomatoes - 4

  • Cucumber - 200g

  • Artichokes - 240g

  • Pine Nuts - 40g

  • Fresh Basil - 15g

  • Low Fat Plain Yoghurt - 250ml

  • Salad Leaves - 80g

  • Capers - 20g

  • Italian-style Hard Cheese - 100g

Frequently Asked Questions

What is the preparation time for Italian Panzanella & Artichoke Salad?

The preparation time for Italian Panzanella & Artichoke Salad with pine nuts, sourdough croutons & italian-style hard cheese is between 20 and 25 minutes.

What is the total time required to make Italian Panzanella & Artichoke Salad with pine nuts, sourdough croutons & italian-style hard cheese?

The total time required to make Italian Panzanella & Artichoke Salad with pine nuts, sourdough croutons & italian-style hard cheese is between 35 and 50 minutes.

How many servings does Italian Panzanella & Artichoke Salad provide?

4 servings

What are the main ingredients in Italian Panzanella & Artichoke Salad?

Artichoke, Artichokes, Capers, Cucumber, Fresh Basil, Garlic Cloves, Italian-style Hard Cheese, Low Fat Plain Yoghurt, Pine Nuts, Plum Tomato, Plum Tomatoes, Red Wine Vinegar, Salad Leaves, Sourdough Baguette, Sourdough Baguettes

What is the nutritional information of Italian Panzanella & Artichoke Salad?

Calories: 612, Carbs: 84 grams, Fat: grams, Protein: 29.9 grams, Sugar: 12.6 grams, Salt: 1279 grams

How do I prepare Italian Panzanella & Artichoke Salad?

CRUNCHY CROUTONS: Preheat the oven to 200°C. In a bowl, combine 1 tbsp of oil, ½ the grated garlic and some seasoning. Mix until fully combined. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast in the hot oven for 8-10 minutes until golden and crispy, shifting halfway. MARINATION STATION!: In a bowl, add the red wine vinegar, 20ml of water and 10ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the sliced tomatoes, cucumber half-moons, and the halved artichoke hearts. Toss until coated and set aside to marinate. NUTS ABOUT NUTS: Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. IT’S DRIZZLING!: Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. Set aside. Drain and reserve the marinating liquid from the tomatoes and artichokes. In a small bowl, mix the remaining garlic (to taste), the yoghurt and some seasoning. Add the reserved marinating liquid in 5ml increment until drizzling consistency, adding water if necessary. THE MAIN EVENT: Make a bed of the salad leaves. Top with the marinate tomatoes, cucumbers, and artichokes. Sprinkle over the sourdough croutons, the drained capers, the torn basil leaves and the toasted pine nuts. Drizzle over the yoghurt dressing and top with the cheese shavings. Simple yet stunning, Chef!

What should be prepared from my kitchen to make Italian Panzanella & Artichoke Salad?

Artichoke, Artichokes, Capers, Cucumber, Fresh Basil, Garlic Cloves, Italian-style Hard Cheese, Low Fat Plain Yoghurt, Pine Nuts, Plum Tomato, Plum Tomatoes, Red Wine Vinegar, Salad Leaves, Sourdough Baguette, Sourdough Baguettes

How many calories does Italian Panzanella & Artichoke Salad have?

612 calories

How much fat content does Italian Panzanella & Artichoke Salad have?

grams

Woolies Products in this dish

Photo of Raw Pine Nuts 100 g

Raw Pine Nuts 100 G

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

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