This Tuscan Panzanella Salad is the perfect refreshing salad to have on a hot summers day. Great for any gathering or barbecue and pairs perfectly with any grilled meat or fish, many people dont like the soggy bread aspect but this really solves that with the bread being toasted and crunchy like a crouton. You can also store the bread separately for easy use as leftovers and add to the salad just before serving!
Ingredients
- 200gciabattachopped into large croutons
- 500gmixed cherry tomatoessliced and some kept whole
- 1red onionsmall, sliced thinly
- 1tbspcapersThese add the greatest salty pop ut leave them out if you prefer and adjust with salt in your dressing
- 1tbspred wine vinegar
- 2tbspolive oil
- 1ballbuffalo mozzarella
- 1tspred onionsliced, for garnish (left over from the salad)
- 1tspcapersfor garnish
- 1tbspfresh basiltorn, for garnish
- 0.5CucumberDeeseeded and skinned if you prefer
Method
- 1Chop your and place on a baking tray. Season with salt and pepper and a light drizzle of . Place in oven at 180°C for 15 minutes until lightly browned, then remove and allow to cool.
- 2In rhe menatime, wash and chop your tomatoes and and add to a bowl. Next, add your , (leaving 1 tbsp of each for garnishing at the end), , , and season generouslywith salt and pepper. Mix together and set aside. You want to let this sit for about 30-40 minutes to really let the flavours develop and the dressing come together before assembly.
- 3To a serving plate (I like to use a wider plate or flat bowl), add the tomato salad mixture along with the croutons. Mix together with your hands, then garnish and layer on top your mozzarella, , , 1 teaspoon . Season and drizzle with a touch of good quialty . Serve immediately.
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