Panzanella salad

Name: Panzanella salad
Yield: 4
Ingredients: 1 cup Chopped tomatoes (Main); 2 Tbsp Olive oil; 1 tsp White wine vinegar; 1 tsp Caster sugar; 1 pinch Salt and freshly ground black pepper; 4 cups Tomatoes, mixed, some chopped (Main); 1 Avocado, peeled and sliced (Main); ⅓ French stick, ripped into pieces; 100 g Feta, crumbled; 1 cup Basil leaves; ¼ Red onions, sliced

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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One of my favourite salads at this time of the year is panzanella. Luckily, I had a delightful mix of beautiful and tasty tomatoes left over from a photo shoot recently so thought, what better use? A few mouthfuls of this and you will be transported to the warmth of a Mediterranean seaside eatery.

For the dressing

1 cup	Chopped tomatoes (Main)
2 Tbsp	Olive oil
1 tsp	White wine vinegar
1 tsp	Caster sugar
1 pinch	Salt and freshly ground black pepper

For the salad

4 cups	Tomatoes, mixed, some chopped (Main)
1	Avocado, peeled and sliced (Main)
⅓	French stick, ripped into pieces
100 g	Feta, crumbled
1 cup	Basil leaves
¼	Red onions, sliced

Directions

For the dressing, place the tomatoes, oil, vinegar, sugar into a processor and blitz. Season with salt and pepper to taste.
For the salad, place the tomatoes, avocado, bread pieces, feta, basil leaves and red onion on a large platter. Gently mix through the tomato dressing.