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Panzanella Salad

  • 30 mins prep
  • 10 mins cooking
Panzanella Salad


– 7 slices (300g) sourdough bread

– 3 large cherry tomatoes, halved

– 1/2 cup basil leaves, torn

– 2 tsp Kosher salt (large flakes)

– 2 TB Extra Virgin Olive Oil


Vinaigrette Dressing:

– 2 TB Extra Virgin Olive Oil

– 1 tsp Dijon mustard

– 2 TB white wine vinegar

– 2 cloves garlic, minced or diced

– 1 tsp sea salt

– 1/2 tsp freshly cracked black pepper

  1. Preheat oven to 200C (fan forced)
  2. Line a baking tray with baking paper and place each slice of bread on the tray
  3. Drizzle with extra virgin olive oil on both sides of the bread and sprinkle with half (1 tsp) of the Kosher salt
  4. Place in oven and toast for 10 minutes or until crispy and golden
  5. Cut the bread into 3cm bite-sized pieces and put to one side.
  6. Slice tomatoes and place in a colander above a bowl or pot to capture the liquid.  Mix in the other half of the Kosher salt and allow to drain for approx. 10 minutes
  7. To make the dressing, combine all ingredients in a jar. Collect the drained liquid from the tomatoes and add to the jar.  Close the lid and shake to combine.
  8. Approximately 10 minutes before serving, add toasted bread, tomatoes, onion and basil into a large bowl.  Pour dressing over the salad and mix to combine.
  9. Serve and enjoy as a side dish!


TIP: This recipe also works with spring onion instead of red onion, and red wine vinegar instead of white wine vinegar.

TIP: Don’t leave the salad too long after adding the dressing, as the bread will become too soggy. Ideally, the bread should soak up some of the liquid but still have some crunch.

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