panzanella salad

This salad is full of texture, flavour and is the perfect light meal on a hot summer evening. Serves four as a side or entrée, or serve with a ball of gently torn buffalo mozzarella to make a more substantial meal.

Author

Mount Zero Team

Servings

4

Ingredients

• 1kg mixed tomatoes (the riper, the better), cut into bite-size pieces
• 400g ciabatta or pasta dura bread, cut into bite-size pieces
• 1 loose cup of fresh basil leaves, roughly chopped
• Mount Zero Pink Lake Salt, to taste
• Good glug of Mount Zero Early Harvest Picual Extra Virgin Olive Oil
• 1 shallot, finely chopped
• 2 cloves of garlic, minced
• ½ tsp Dijon mustard
• 2 tbsp Mount Zero Red Wine Vinegar
• Freshly cracked black pepper, to taste

Directions

1. Mix tomatoes and a good pinch of Pink Lake salt in a bowl. Set aside, tossing occasionally. 
2. Preheat oven to 180 degrees Celsius.
3. Toss bread cubes with enough Picual olive oil to lightly coat and transfer to a baking tray. Bake for 15 minutes or until the croutons are golden and crispy. Remove from oven and set aside to cool. 
4. To make the dressing, pour the flavour-packed juice that has leached from the tomatoes into a large bowl. Add the garlic, shallot, mustard, vinegar and half a cup of olive oil. Whisk together and season with salt and pepper to taste. 
5. To the same bowl, add the bread, tomatoes and basil. Gently combine all the ingredients together, ensuring everything is coated. Season with salt and pepper.