Recipe
Rustic, fresh, and bursting with Mediterranean flavours, this classic Panzanella salad is the perfect way to make the most of ripe tomatoes and crusty sourdough. Tossed with a zesty Dijon dressing and topped with fresh basil, it’s a summer staple worth savouring.
You will need
Serves 3
- 1/4 loaf sourdough, one day old (or fresh)
- 50ml extra virgin olive oil
- 1/2 red onion, diced
- 3 tomatoes, chopped roughly
- 1 cucumber, chopped roughly
- 20 kalamata olives, deseeded, chopped roughly
- 1/2 bunch basil, leaves only
For the dressing:
- 1 tablespoon Dijon mustard
- 30 milliliters sherry vinegar
- 60 milliliters extra virgin olive oil
- Salt and pepper
Recipe: Simon Toohey
Directions
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Step 1
Tear the sourdough into pieces about a dessert spoon size. Drizzle with the olive oil and a little salt, then place in the oven at 180°C and toast for about 10 minutes or until golden.
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Step 2
Place all the other salad ingredients into a bowl, followed by the toasted bread once done.
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Step 3
Pour all dressing ingredients into a jar or a bowl, shake or whisk everything to combine.
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Step 4
Add the toasted bread to the salad mix, then pour your dressing over everything and toss to combine.
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Step 5
Serve immediately and enjoy!
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Recipe: Simon Toohey
