Description
A desi take on an Italian Panzanella Salad! Tons of texture and even more flavor! Makes 2-4 servings
Ingredients
Units
Scale
VAGHARELA CROUTONS
- 2 cups crusty bread, cut into 1 inch cubes
- 1 tbsp ghee
- 1/4 tsp fennel seeds
- pinch of turmeric
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- salt to taste
TOMATO ACHAAR VINAIGRETTE
- 2 tbsp olive oil
- 1 tbsp plus 1 tsp sherry vinegar (or 1 tbsp red wine vinegar)
- 1 1/2 tsp tomato achaar (ginger achaar also works well here!)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
SALAD
- 1 1/4 cups (.5lb) cherry tomatoes, halved
- 1 small cucumber, halved and sliced
- 1/4 cup onion, thinly sliced and soaked in cold water
- 1 tbsp kerda or capers
Instructions
- Add ghee to a skillet over medium-high heat. Add fennel seeds and saute for 30 seconds, then add turmeric and cubed bread and mix well until the bread is well coated. Add cumin powder and coriander powder and mix well. Saute for 3 minutes. Lower the heat to medium-low, add minced garlic, and season with salt. Saute for another 1-2 minutes, ensuring the garlic doesn’t burn. Remove the skillet from the heat and set aside.
- Make the dressing, add olive oil, vinegar, tomato achaar, salt, and pepper to a small jar. Close the jar and shake until well combined.
- In a mixing bowl, add the vagharela croutons, tomatoes, cucumber, drained onions, kerda or capers, and dressing. Mix well and serve.
- Prep Time: 10
- Cook Time: 10
- Category: Salad
