Panzanella with oil sardines

Name: Panzanella with oil sardines
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 20 g Pine nuts; 175 g Ciabatta bread; 1 Garlic clove; 5 TABLESPOONS Olive oil; 600 g mixed tomatoes (e.g. yellow cherry tomatoes, date tomatoes, ox heart tomatoes, panicle tomatoes); 175 g Celery; 30 g Caper apples; 2 red onions; 1/2 bunch Basil; 3 TABLESPOONS light balsamic vinegar; 1 TEASPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 2 tin(s) (125 g each) Sardines in oil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

20 g Pine nuts
175 g Ciabatta bread
1 Garlic clove
5 TABLESPOONS Olive oil
600 g mixed tomatoes (e.g. yellow cherry tomatoes, date tomatoes, ox heart tomatoes, panicle tomatoes)
175 g Celery
30 g Caper apples
2 red onions
1/2 bunch Basil
3 TABLESPOONS light balsamic vinegar
1 TEASPOON Honey
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
2 tin(s) (125 g each) Sardines in oil

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out. Cut bread into cubes. Peel garlic, press it with the back of your hand and rub it into a large pan. Add 2 tablespoons of olive oil to the pan and heat.
2
Roast the bread cubes in it while turning over a medium heat for 5-7 minutes, take them out and let them cool down on kitchen paper.
3
Wash, clean and slice the tomatoes. Clean, wash and slice the celery. Drain caper apples, remove stalks, cut caper apples into slices. Peel onions and cut into rings.
4
Wash basil, shake dry and pluck roughly.
5
For the vinaigrette, mix vinegar and honey. Stir in 3 tbsp. olive oil drop by drop. Season to taste with salt and pepper. Mix tomatoes, celery, caper apples, onions, basil and vinaigrette.
6
Season again with salt and pepper if necessary. Carefully fold in the bread cubes.
7
Arrange salad on plates. Drain the sardines and spread them on the salad and sprinkle with pine nuts and pepper.