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Panzanella-style tomato salad

Panzanella-style tomato salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 T olive oil
4 slices sourdough, broken into pieces
6 tomatoes, chopped and sliced
200 g Woolworths Rosa tomatoes, halved
Italian parsley, for serving

For the dressing, blend:

2 tomatoes
3 cloves garlic, crushed
2 red chillies, chopped
1⁄2 cup red wine vinegar
1⁄2 cup extra virgin olive oil
salt, to taste

Method

1.Heat the oil in a pan and toast the bread.

2. Divide the tomatoes between plates or place on a platter. Add the bread and parsley. Drizzle over the dressing.

Find more salad recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Boeuf bourguignon

Beef rendang curry

Cottage cheese tomato soup

Mevrou

Venison steak with cowboy butter

Garlicky deboned lamb

Herb-crusted lamb chops

Green shakshuka with za’atar pita chips

Chicken-and-bulgur wheat Greek salad

Salsa verde

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Panzanella-style tomato salad

Ingredients

Method