Recipe

Panzanella

Jul 27, 2013 2:00pm
  • 12 mins preparation
  • Serves 8
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Ingredients

Panzanella
  • 1/4 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove, minced
  • salt flakes and cracked black pepper
  • 4 thick slices of sourdough or ciabatta bread, toasted and torn into chunks
  • 1 spanish onion, finely sliced
  • 500 gram yellow grape, baby ox heart, baby roma or cherry tomatoes, halved
  • 1/2 bunch basil leaves

Method

Panzanella
  • 1
    In mixing bowl, whisk together lemon juice, oil, garlic, salt and pepper. (Or you could use a lidded jar and give it all a good shake.)
  • 2
    Add torn toasted bread, onion, tomatoes and basil. Toss to coat in dressing. Serve.

Notes

A hearty traditional Italian salad with many variations. We've kept this relatively simple to complement the salmon, but it makes a great lunch dish on its own with the addition of buffalo mozzarella, roasted capsicums and olives or capers.

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