A fresh Panzanella Salad with chunky smoked bites. This is traditionally a tomato and bread salad, simple and delicious for a flavourful lunch or dinner.
900g cherry tomatoes
4 slices of sour dough or pane di casa loaf torn into large pieces
1 cup basil
1 red onion
4 garlic cloves
2 tsp Dijon mustard
4 tsp salt
Pepper to taste
4 tsp good quality* balsamic vinegar
¼ cup extra virgin olive oil (evoo)
Pre-heat the oven to 180oC.
Slice the tomatoes in half and put into a strainer over a bowl. Add the salt and give a good mix or toss. Let sit and drain for up to 15 minutes.
Tear the bread into chunks and put on an oven tray and bake for 5-7 minutes or until just golden brown around the edges.
Finely dice the onion and tear the basil so there are individual leaves if small and tear into pieces if large. Crush the garlic with a garlic press or finely grate.
With the juice from underneath the tomatoes, add the onion, garlic, balsamic vinegar, Dijon mustard and grab a whisk. Whisk the ingredients together and then gradually add the evoo until combined.
Heat the smoked mushroom bites as per directions and set aside.
Put the tomatoes into the dressing bowl and add the warm bread, basil, pepper and heated smoked plant.
Serve on a plate or bowl and eat immediately as the dressing will soggy your bread and wilt your basil.
*A good quality balsamic vinegar is usually one that has been aged for more than 5 years. The older, the less sharp tasting and sweeter they become. If you cannot find any, just go for an organic balsamic vinegar.
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