This Panzanella Salad Recipe is a refreshing and delicious salad perfect all seasons round, packed with a handful of favourites.
4 slices of sourdough bread, cubed
2 tablespoons olive oil
6 tomatoes, chopped
1 large cucumber, chopped
1 red onion, halved and finely sliced
½ cup olives, sliced
Dijon dressing
¼ cup olive oil
2 tablespoons red-wine vinegar
2 tablespoons Dijon mustard
½ teaspoon sea salt
2 tablespoons basil leaves, finely sliced
Preheat the oven to 180°C. Arrange the cubed bread on a baking tray and coat well with the 2 tablespoons olive oil. Bake for around 10 minutes until the bread is toasted and crispy. While the bread is cooking, place the chopped vegetables and olives in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid and shaking vigorously. When the bread is cooked, add to the vegetables and toss well. When you dress the salad is up to you. If you do it just before serving, the bread will generally stay crunchy but the longer the bread sits in the dressing, the softer it gets — this is the way I prefer it because the soggy pieces of bread in the bottom of the salad are absolutely delicious so I generally pour the dressing over the salad at least 10 minutes before serving.
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Photography by Ken Brass
