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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

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Activated charcoal x Lowerland roosterkoek

Golden prawn toast

Giant bun

Easy challah

Parmigiano Reggiano garlic rolls

Cheesy naan

Amagwinya

Green rostile

Fried yoghurt bread

Isinkwa Sombila

Bread-and-butter pudding

Panzanella-style tomato salad

Panzanella-style tomato salad

Ingredients

Method