Danielle McCarthy

Panzanella

Large and colourful heirloom tomatoes are the key to this dish – preferably organic ones, for that beautiful sweet flavour.

Serves: 4

Ingredients:

• 4 large heirloom tomatoes, about 1 kg in total, cut into 1 cm thick slices
• 100 g assorted baby tomatoes, cut in half
• 4 mini capsicums, about 180 g in total, cut lengthways into quarters
• 8 baby cucumbers, sliced in half lengthways
• ½ red onion, thinly sliced
• 3 slices multigrain sourdough, about 200 g, cut into 2 cm chunks and toasted
• 40 g pitted kalamata olives, sliced in half
• 7 caper berries, sliced in half lengthways
• 2 tablespoons white balsamic vinegar
• Olive oil, for drizzling

For the basil emulsion

• 1 garlic clove, crushed
• Large handful of basil leaves, torn
• 80 ml olive oil

Method:

1. Arrange all the salad vegetables, sourdough chunks, olives and caper berries on a platter.
2. Place the basil emulsion ingredients in a blender and pulse until you have a smooth sauce. Drizzle the basil emulsion over the salad.
3. Sprinkle with the vinegar and a little more olive oil and season to taste.
4. Serve immediately.

This is an extract from The Vegetable: Recipes that celebrate nature by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99.  Image credit: Chris Middleton.

Tags:

recipe, salad, tomatoes, Panzanella