Zesty Clementine Tomato Panzanella
Serves 1 | with Ciabatta and Marinated Bocconcini
A burst of sunshine on a rainy spring day! This twist on an Italian classic features beefsteak tomatoes, juicy clementines, toasted ciabatta and crisp spring mix, all tossed with briny pickled shallots for the perfect acidic punch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Beefsteak Tomato
56 g
Spring Mix
1 unit
Clementine
1 unit
Ciabatta Roll
(Contains Gluten)
50 g
Shallot
100 g
Bocconcini Cheese
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Halve ciabatta. Cut or tear bocconcini into bitesized pieces. Cut tomato into 1/2 inch pieces. Peel, then thinly slice shallot. Peel, then separate clementine into segments. Using a fork, whisk together vinegar and 2 tbsp oil in a large bowl. Add bocconcini, shallots and tomatoes. Season with 1/4 tsp salt and pepper, then toss to coat.
Using a toaster or toaster oven, toast ciabatta until golden-brown, 1-2 min.
Cut or tear ciabatta into bite-sized pieces. Add spring mix, clementine segments and ciabatta to the bowl with marinated tomatoes and bocconcini. Toss to combine.
