Name: Panzanella
Prep time: 12 min
Total time: 12 min
Yield: 8
Ingredients: 1/4 cup lemon juice; 1/3 cup extra virgin olive oil; 1 garlic clove, minced; salt flakes and cracked black pepper; 4 thick slices of sourdough or ciabatta bread, toasted and torn into chunks; 1 spanish onion, finely sliced; 500 gram yellow grape, baby ox heart, baby roma or cherry tomatoes, halved; 1/2 bunch basil leaves

Ingredients

1/4 cup lemon juice

1/3 cup extra virgin olive oil

1 garlic clove, minced

salt flakes and cracked black pepper

4 thick slices of sourdough or ciabatta bread, toasted and torn into chunks

1 spanish onion, finely sliced

500 gram yellow grape, baby ox heart, baby roma or cherry tomatoes, halved

1/2 bunch basil leaves

Method

1.In mixing bowl, whisk together lemon juice, oil, garlic, salt and pepper. (Or you could use a lidded jar and give it all a good shake.)

2.Add torn toasted bread, onion, tomatoes and basil. Toss to coat in dressing. Serve.

A hearty traditional Italian salad with many variations. We’ve kept this relatively simple to complement the salmon, but it makes a great lunch dish on its own with the addition of buffalo mozzarella, roasted capsicums and olives or capers.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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