Panzanella inspired salad with vegan camembert style cheese

Panzanella style salad with Cajuberto

Just as the vegetables at the bottom of the fridge go into the soup, the old bread goes into this salad, inspired by the Italian Panzanella salad, adapted with our Cajuberto.

Serves 4 people (as a starter) | preparation: 20 min


Ingredients:


50g of bread
80g cherry tomato
1 tomate grande
1/2 cucumber
1 small peach
about 5 basil leaves
1/2 teaspoon salt
4 tablespoons balsamic vinegar
2 tablespoons of olive oil
juice of 1/2 lemon
1/2 Cajuberto

Method:


1. Cut the bread into small cubes and place on a platter with a drizzle of olive oil and a pinch of salt. Bake at 180ºC for about 5 minutes, or until lightly golden.

2. Cut the tomato into segments and place them on a sieve with a bowl underneath. Add the salt, mix and let rest (the salt will draw the tomato juice, which will flow into the bowl - do not throw this juice away, as it will be used in the sauce).

3. Prepare the rest of the ingredients by cutting the cherry tomato in half, the cucumber and peach into small pieces and chopping the basil leaves.

4. Prepare the sauce by adding the tomato juice, olive oil, balsamic vinegar and lemon juice. Mix all the ingredients together with the sauce, plate and serve with pieces of Cajuberto. Buon appetito!

Leave a comment

Please note, comments need to be approved before they are published.