Panzanella Salad with Tomato and Pesto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
Preparation steps
1.
Rinse and dry the basil and parsley. Remove the leaves. Peel and coarsely chop the garlic.
2.
Add the pine nuts, garlic, salt, basil, and parlsey to a mortar. grind with the pestle, then finely add the olive oil (up to 3 tablespoons). Mix in the parmesan. Blanch the tomatoes, and remove. Peel, quarter, and remove the seeds.
3.
Cut the ciabatta into bite-sized pieces and toast until crisp in the olive oil. Add the tomatoes, and season to taste with salt and pepper. Heat together, then season with a dash of vinegar. Arrange the panzanella in bowls, and drizzle with the pesto.
