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Panzanella-style tomato salad

By Abigail Donnelly
6
Easy
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