As well as loads of eggplants and zucchini, we are also raking in the cherry tomatoes. As a happy coincidence I have been watching re-runs of Italian Food Safari on SBS and had received the Italian Food Safari cookbook from my favourite nephew for Christmas.
The lovely Guy Grossi whipped up this Panzanella Salad and it looked particularly delicious. It is also a perfect way to use up some beautifully sweet cherry tomatoes and some leftover sourdough that was lurking around.
Ingredients
½ stale sourdough baguette, roughly cut in chunks
3 vine ripened tomatoes, cubed
1 red onion, peeled and finely sliced
Handful fresh basil, leaves picked
Handful continental parsley, shredded
Salt and pepper
Aged balsamic vinegar
Extra virgin olive oil
3 vine ripened tomatoes, cubed
1 red onion, peeled and finely sliced
Handful fresh basil, leaves picked
Handful continental parsley, shredded
Salt and pepper
Aged balsamic vinegar
Extra virgin olive oil
Preparation
Toast bread chunks in a moderate oven until dry and lightly toasted. Leave to cool.
Combine tomatoes and onion in a bowl. Tear over basil leaves and parsley and season with salt and pepper. Drizzle over oil and vinegar and toss thoroughly before serving.
Combine tomatoes and onion in a bowl. Tear over basil leaves and parsley and season with salt and pepper. Drizzle over oil and vinegar and toss thoroughly before serving.
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