Panzanella
By :The Culinary Cartel
Instant Brands- panzanella-min
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.
Instant Brands- panzanella-min
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Course Breakfast, Salad
Difficulty Easy
Browse Category Breakfast, Salad
Duration 20 Minutes
Diet Vegetarian
Cooking Technique Vortex Air Fryer
Home Category Breakfast, salad
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 colors
  • 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
Course Breakfast, Salad
Difficulty Easy
Browse Category Breakfast, Salad
Duration 20 Minutes
Diet Vegetarian
Cooking Technique Vortex Air Fryer
Home Category Breakfast, salad
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 colors
  • 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
Instant Brands- panzanella-min
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Cut or tear the sourdough into bite sized chunks.
  2. Add the sourdough to a bowl, then drizzle over 3 tbsp oil and toss to coat.
  3. Season the bread with salt and pepper.
  4. 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.
  5. Cut the tomatoes into bite sized pieces.
  6. Place them in a colander, over a large mixing bowl to catch the tomato juices.
  7. Sprinkle over a generous pinch of salt, then let the tomatoes sit for 15 Minutes to release their juices.
  8. In a small bowl, combine the red onion, red wine vinegar, sugar and a pinch of salt, and set aside to pickle.
  9. Once ready to serve mix the tomato juices with the pickled onions and mustard until combined. Season the dressing to taste.
  10. Add the tomatoes, peaches, toasted bread, and basil to the dressing.
  11. Toss and serve immediately.
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