Panzanella is the mother of all tomato salads, this version is from the incredibly beautiful cookbook “The Vegetable”, by Caroline Griffiths and Vicki Valsamis – Smith Street Books.
Large and colourful heirloom tomatoes are the key to this dish preferable organic ones, for that beautiful sweet flavour.
Ingredients – serves 4
4 large heirloom tomatoes, about 1 kg ( 2lb 3oz ) in total, cut into 1cm (1/2 in) thick slices
100g ( 31/2 oz ) assorted baby tomatoes, cut in half
4 mini capsicums ( bell peppers) , about 180g ( 6 1/2 oz ) in total, cut lengthways into quarters
8 baby cucumbers, sliced in half lengthways
1/2 red onion, thinly sliced
3 slices multigrain sourdough, about 200g 200g ( 7 oz) cut into 2cm ( 3/4 in) chunks and toasted
40 g ( 1 1/2 oz 1/4 cup ) pitted kalamata olives sliced in half
7 capers berries sliced in half lengthways
2 tablespoons white balsamic vinegar
olive oil, for drizzling
1 garlic clove, crushed
large handful of basil leaves, torn
80ml ( 2 1/2 fl oz 1/3 cup) olive oil
Arrange all the salad vegetables, sourdough chunks, olives and caper berries on a platter.
Place the basil emulsion ingredients in a blender and pulse until you have a smooth cause. drizzle the basil emulsion over the salad.
Sprinkle with the vinegar and a little more olive oil and season to taste .
BEST IN : Summer
The Vegetable is an essential collection of 130 plant-based recipes featuring fresh flavours and exciting combinations that will delight anyone looking to eat more vegetables.
With recipes for dishes large and small as well as sauces and pickles, The Vegetable is the perfect companion for simple dinners and feasts with friends alike.
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