eCook Meal
Italian Panzanella & Artichoke Salad
with pine nuts, sourdough croutons & italian-style hard cheese
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Capers, Cucumber, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Pine Nuts, Plum Tomato, Red Wine Vinegar, Salad Leaves, Sourdough Baguette, Yoghurt
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Italian Panzanella & Artichoke Salad?
Artichoke, Capers, Cucumber, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Pine Nuts, Plum Tomato, Red Wine Vinegar, Salad Leaves, Sourdough Baguette, Yoghurt
How many calories does Italian Panzanella & Artichoke Salad have?
612 calories
How much fat content does Italian Panzanella & Artichoke Salad have?
grams