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  • Recipe Room  »  Panzanella salad

    2

    Ingredients

    For the salad

    • 220g tub of baby bocconcini cheese balls, drained and cut in half
    • 2 ripe large truss tomatoes, diced
    • 8 cherry or grape tomatoes, cut in half
    • 4 slices of cucumber, diced finely
    • 1/2 tsp dried Italian herbs
    • 2 tbsp French dressing

    For the bread

    • 6 inch baguette or Vietnamese bread roll
    • oil with Persian feta crumbs

    To serve

    • 1 tbsp finely chopped coriander stems
    • salt and pepper

     

    Panzanella salad

    Oil with Persian feta crumbs may sound like a confusing ingredient, but it is simply the oil leftover from marinated Persian feta. Keep it to dress salads or smear over breadrolls before toasting. The oil will impart a wonderful flavour into the bread.

    Method

    Combine all salad ingredients in a large bowl and mix.

    To make the bread, slice bread rolls then cut across in half. Baste with feta oil and cook under a hot grill for 2-3 minutes, or until the bread is just starting to turn golden but is still soft in the middle.

    To serve, arrange the grilled bread on your serving plate, top with diced salad and sprinkle generously with chopped coriander stem. Season with salt and pepper if you like.

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. 

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • Keep cucumbers stored away from ethylene gas producing fruit and vegetables such as tomatoes, apples and citrus

    • Choose bright, firm flesh tomatoes – they should give a little when squeezed but not feel soft. Try to buy tomatoes that have been stored at room temperature as these will have a stronger flavour and will be slower to break down than those stored in the fridge.

    • Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes

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