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.
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
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