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.
PANZANELLA SALAD
Serves 4-6
Dressing
1 cup chopped tomatoes
2 Tbsp olive oil
1 tsp white wine vinegar
1 tsp caster sugar
salt and freshly ground pepper
Salad
4 cups mixed tomatoes, some chopped
1 avocado, peeled and sliced
1/3 french stick ripped into pieces
100g crumbled feta
1 cup basil leaves
¼ red onion, sliced
1. For the dressing, place the tomatoes, oil, vinegar, sugar into a processor and blitz. Season with salt and pepper to taste.
2. 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.
