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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R281.59
for 4 servings · R70.40 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Artichokes needs 240 gArtichoke, Olive & Roasted Red Pepper Pizza 455 g 455 g at R139.99 · 53% of packR73.84
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Italian-style Hard Cheese needs 100 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 38% of packR26.92
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Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
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Plum Tomatoes needs 4Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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Capers needs 20 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 10% of packR9.50
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Low Fat Plain Yoghurt needs 250 mlAyrshire Low Fat Mixed Berry & Vanilla Flavoured Drinking Yoghurt 300 ml 300 ml at R20.99 · 83% of packR17.49
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
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