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Shallot, Cucumber and Tomato Panzanella Recipe: Cook Vegetarian Magazine

Shallot, Cucumber and Tomato Panzanella

Serves:
 4
Ready in:
 30 to 60 mins

Eco Friendly Vegan Friendly

Ingredients
  • 1/2 cucumber
  • 2 Romano peppers
  • 12 cherry tomatoes
  • 6 Echalion shallots
  • 2 slices ciabatta/focaccia
  • 2 garlic cloves, peeled
  • 2 tbsp red wine vinegar
  • 100ml extra virgin olive oil
  • 8 basil leaves
Method
  • 1

    First, preheat your oven to 200C/400F/Gas 6.

  • 2

    Peel the cucumber, cut in half and remove the seeds with a teaspoon. Cut into bite-sized chunks, about 1cm squared. Cut the peppers into similar sized chunks and slice the cherry tomatoes in half.

  • 3

    Cut the shallots in half lengthways, remove the skins and then cut into bite-sized chunks similar in size to the cucumber and peppers.

  • 4

    Cut the bread into bite-sized pieces and place on a baking tray. Drizzle over a little olive oil and season with salt and pepper. Bake for 5-7 minutes until just toasted.

  • 5

    Slice the peeled garlic very thinly, place into a bowl and along with the vinegar and oil.

  • 6

    Transfer all the ingredients into a mixing bowl and mix together well. Check the seasoning and adjust if necessary. Add some finely shredded basil and serve.

Shallot, Cucumber and Tomato Panzanella Recipe: Cook Vegetarian Magazine

Shallot, Cucumber and Tomato Panzanella was taken from COOK VEGETARIAN

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