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Panzanella Recipe

Panzanella

The Culinary Cartel
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 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer, Lunch, Main Course, Salad
Cuisine Mediterranean
Servings 6

Equipment

  • Vortex Air Fryer

Ingredients
  

  • 350-400 g Sourdough loaf
  • 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
  • 6 Tbsp Olive Oil Divided
  • Handful Basil picked about 20g
  • 2 peaches sliced

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 180C 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
Keyword Air Fryer