Pesto Panzanella Salad
This summery salad is inspired by a Tuscan delight, and it's one of our all-time favourite ways to use up tomatoes. Fresh, tangy and absolutely delicious!
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Ingredients
- 3 tbsp apple cider vinegar
- 800g mixed tomatoes - the more variety, the better!
- 100g large green pitted olives
- 50g toasted pine nuts
- 1 handful of basil leaves
- olive oil
- 6 garlic cloves
- 1 x 400g can of butter beans drained
- 1 loaf of sourdough bread
- 1 large banana shallot
- Salt
- pepper
- 50ml extra virgin olive oil
- 3 tbsp plant-based parmesan optional
- 30g basil leaves
- 100g toasted pine nuts
- Juice of 1 lemon
- salt to taste
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