Name: Panzanella salad with heirloom tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 loaf ciabatta, torn into chunks; 1/3 cup olive oil; 4 large heirloom tomatoes, sliced; 250g punnet cherry tomatoes, halved; 2 lebanese cucumbers, wedged; 100g kalamata olives; 1 small red onion, finely chopped; 1 cup fresh flat-leaf parsley leaves; 1 Tbsp white wine vinegar; Sea-salt flakes and freshly ground black pepper, to season

Panzanella salad with heirloom tomatoes

Look at those gorgeous colours!

Serves 6

Prep

15M

Cook

10M

Total

25M

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Let classic Christmas colours take centre stage with a Tuscan inspired summer salad.

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Ingredients

1 loaf ciabatta, torn into chunks

1/3 cup olive oil

4 large heirloom tomatoes, sliced

250g punnet cherry tomatoes, halved

2 lebanese cucumbers, wedged

100g kalamata olives

1 small red onion, finely chopped

1 cup fresh flat-leaf parsley leaves

1 Tbsp white wine vinegar

Sea-salt flakes and freshly ground black pepper, to season

Method

Preheat oven to 200°C fan-forced (220°C conventional). On an oven tray, toss bread with half of the olive oil. Cook for 10 minutes, or until crunchy. Cool.

Meanwhile, on a large serving platter, combine heirloom tomatoes, cucumber, olives, onion and herbs.

In a jug, whisk remaining oil and vinegar. Season. Toss croutons through salad. Drizzle with dressing. Serve.

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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