John Myers
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Wild Thyme Panzanella
The perfect wild thyme panzanella recipe with a picture and simple step-by-step instructions.
salad
- 100 g Wild herbs
- 400 g Tomatoes – to your taste, but they should be nice and aromatic
- 1 bunch Spring onions
- 1 Mini cucumber
- 150 g Goat feta
Toasted bread
- 1 Stale baguette bun
- 2 Branches Thyme, the plucked leaves
- 2 Garlic cloves, finely grated
- 1 Sting Butter
dressing
- 2 Garlic cloves, finely grated
- 1 Lime, the juice
- 40 ml Olive oil
- Salt
- Pepper
salad
- Cut the washed and spun wild herbs into bite-sized pieces and place in a bowl. Drain the tomatoes, cut them into bite-sized pieces and add to the wild herbs. Cut the spring onions into fine rings, peel the cucumber and cut into cubes and add both to the wild herbs.
- Cut the goat feta into small cubes and also add and mix well.
Toasted bread
- Cut the baguette into cubes. Melt a little butter in a pan over medium heat, add the plucked thyme leaves and the grated garlic. Now add the bread cubes and stir-fry until crispy and then degrease on kitchen paper.
dressing
- Whisk the grated garlic cloves with the lime juice and the Oliver oil and season with plenty of salt and pepper.
finish
- Now pour the toasted bread pieces over the salad, add the dressing, fold in and let stand for about 15 minutes and then serve.
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