Panzanella salad
for 4 people
One of my favourite salads at this time of the year is panzanella. Luckily, I had a delightful mix of beautiful and tasty tomatoes left over from a photo shoot recently so thought, what better use? A few mouthfuls of this and you will be transported to the warmth of a Mediterranean seaside eatery.
For the dressing
| 1 cup | Chopped tomatoes (Main) |
| 2 Tbsp | Olive oil |
| 1 tsp | White wine vinegar |
| 1 tsp | Caster sugar |
| 1 pinch | Salt and freshly ground black pepper |
For the salad
| 4 cups | Tomatoes, mixed, some chopped (Main) |
| 1 | Avocado, peeled and sliced (Main) |
| ⅓ | French stick, ripped into pieces |
| 100 g | Feta, crumbled |
| 1 cup | Basil leaves |
| ¼ | Red onions, sliced |
Directions
- For the dressing, place the tomatoes, oil, vinegar, sugar into a processor and blitz. Season with salt and pepper to taste.
- For the salad, place the tomatoes, avocado, bread pieces, feta, basil leaves and red onion on a large platter. Gently mix through the tomato dressing.