The Best Fillet Steak and Chunky Chips
Panzanella
| By : |
This fragrant and fresh salad is a riot of flavour and texture. The juicy, sweet tomatoes and peaches, crispy bread, basil and a piquant pickled red onion dressing are the essence of summer. All you need to bring the sunshine into your home is 9 simple ingredients and less than 30 minutes. Did we mention it also happens to be entirely plant based? The salad is lovely on its own, or as part of a sharing style meal. It is make ahead friendly, meaning its perfect for fuss free entertaining, or picnics. Serve it on its own, alongside grilled meats or with a lovely chilled glass of sauvignon blanc.
| Prep Time | 15 Minutes |
| Cook Time | 5 Minutes |
| Servings |
5 Servings
|
Ingredients
- 350-400 g sourdough loaf bread
- 700 g mixed tomatoes choose a variety of colours
- ½ red onion
- 3 Tbsp red wine vinegar
- ¼ tsp sugar for balance
- 2 tsp dijon
- 3 Tbsp olive oil Divided
- Handful Basil picked about 20g
- 2 peaches sliced
Ingredients
|
Instructions
- Cut or tear the sourdough into bite sized chunks
- Add the sourdough to a bowl, then drizzle over
3 tbsp oil and toss to coat - Season the bread with salt and pepper
- Place the bread into the basket of the Instant Vortex, Select Bake, set the temperature to 180°C and bake for 5 minutes until lightly golden
- Cut the tomatoes into bite sized pieces
- Place them in a colander, over a large mixing bowl to catch the tomato juices
- Sprinkle over a generous pinch of salt, then let the tomatoes sit for 15 mins to release their juices
- In a small bowl, combine the red onion, red wine vinegar, sugar and a pinch of salt, and set aside to pickle
- Once ready to serve mix the tomato juices with the pickled onions and mustard until combined. Season the dressing to taste
- Add the tomatoes, peaches, toasted bread, and basil to the dressing
- Toss and serve immediately
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