PANZANELLA (Summer Peasant Salad)


Serve 4-6

120gm stale bread. (Panne Maggia Sourdough from Beano’s Bakery)

Extra virgin olive oil (Dunford Grove)

1 red onion

Salt and pepper

Approx 20 tomatoes of various varieties works well (Kakanui Produce, sweet medley cocktail)

Red wine vinegar (generous slug)

I large handful fresh basil


Preheat oven to 140 degrees celsius. 

Tear bread into 2cm pieces. Massage olive oil into the bread and place on a baking tray into the oven and bake until golden, but not too crispy (about 10mins).

Slice red onion thinly.

Cut tomatoes into bite sized wedges and place in a large bowl with the onions. Drizzle with good quality extra virgin olive oil and a generous slug of red wine vinegar.

Season with black pepper and salt. Tear up basil and scatter over. Add bread and mix the salad. Leave for 10 mins and serve.


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