Panzanella Salad

Veggin Out

Panzanella Salad

Not only does this Tuscan salad combine two of our favourite foods - bread and tomatoes! But it's also an absolute cinch to make. Meaning, you should get on it. Like, right this minute! We prefer to toast our bread in the oven, but you can totally choose the traditionalists pathway, opting for stale bread. It will be delicious no matter what path you chose to take. 

Serves 3-4|10 mins prep |10 mins cook

Ingredients

Method

500g tomatoes, preferably vine-ripened salad varieties, roughly chopped
250g ciabatta, sourdough, or any stale crusty bread, roughly torn
1 tbs olive oil
1/4 red onion, thinly sliced 
A handful of parsley leaves
A handful basil leaves
2 tsp capers
Salt and pepper to taste
Vinaigrette
1 tsp dijon mustard
2 tbs red or white wine vinegar
1/4 cup extra virgin olive oil
1/2 tsp caster sugar 
Salt and pepper to taste
Step 1. Pre-heat oven to 180C.
Step 2. Add the tomatoes to a serving bowl. Sprinkle liberally with salt, toss to coat, and set aside to let it work its magic. Stir occasionally, while you toast the bread.
Step 3. Place roughly torn bread into a roasting tray, drizzle with olive oil and a sprinkle of salt. Bake for 10 minutes, or until a light golden brown. Remove from the oven, let sit to cool slightly before tossing the bread through the tomatoes.
Step 4. Meanwhile, in a small bowl, add the red onion, red wine vinegar, and a pinch of salt. Set aside to pickle slightly. 
Step 5. To the tomato mixture add onions (reserving the vinegar), herbs and capers. Toss to combine. 
Step 6. For the vinaigrette - add all of the remaining ingredients for the vinaigrette to the reserved red wine vinegar. Emulsify the mixture with a small whisk or fork. Season to taste. 
Step 7. Pour the dressing over the salad and toss to coat. You can let sit for 5-10 minutes or devour straight away. 

VEGGIN OUT

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