Strawberry Panzanella Salad
Summer mini-series for Recipe.TV
Serves 4
9 oz croutons
For the dressing
2 fl oz extra virgin olive oil
1 fl oz red wine vinegar
1 lemon, zest only
1 tbsp chopped chives
4 medium sprigs of fennel, chopped
10½ oz strawberries, hulled and sliced
4½ oz cherry tomatoes, halved
½ cucumber, diced
Salt and freshly ground black pepper
12 basil leaves, to garnish
Fennel flowers, to garnish
Place the croutons into a bowl.
Mix oil, red wine vinegar, lemon zest and chives and chopped fennel together in a bowl. Stir well.
Add the strawberries, tomato halves and diced cucumber to the croutons, mix well and pour over the dressing.
Seasoning with salt and freshly ground black pepper.
Tear the basil and add to the salad.
Mix well and serve.
