PANZANELLA (Summer Peasant Salad)


Ingredients

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

Method

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.

Vendors


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