Cook mode
Juicy Tomato Butter Bean Panzanella with Basil and Roasted Peppers
A make-ahead tomato and butter bean bread salad with roasted peppers, olives, basil and a sharp red-onion dressing.
20 min515 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
515 kcalEstimated 4 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 515 kcal |
| Protein | 15g |
| Carbohydrate | 57.9g |
| of which sugars | 10.4g |
| Fat | 18.3g |
| of which saturates | 5.1g |
| Fibre | 12g |
| Salt | 1g |
Cook mode
Quick-pickle the onion
Halve and very thinly slice the red onion. Put it in a large serving bowl with the red wine vinegar and 0.25 teaspoon salt, scrunch gently with clean hands and leave for 10 minutes to soften.
Timer: 10 min