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
Italian Panzanella & Artichoke Salad
with pine nuts, sourdough croutons & italian-style hard cheese
Hands on Time: 20 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
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.
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.
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!
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
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!
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
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.
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.
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!
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
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.
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.
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!
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
Woolies Products in this dish
