Panzanella – from the Cookbook, The Vegetable

The very best Tomato Salad

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.

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

Basil Emulsion

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 .

Serve immediately.

BEST IN : Summer

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