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Panzanella Salad with Exotic Tomatoes

30 Minutes
4 Servings
12 Ingredients

Description

Dive into a wholesome summer with our Panzanella Salad with Exotic Tomatoes – a simple yet flavourful recipe designed for your wellness journey. With just a handful of fresh ingredients, including our Exotic Tomato Medley, this salad promises a refreshing experience that’s easy on effort and big on taste.  Antioxidant-rich tomatoes, inflammation-fighting basil and the delicious crunch of sourdough croutons make this more than just a salad – it’s the wholesome choice you’ll find yourself reaching for time and time again. The dressing, a blend of Forage and Feast White Wine Vinegar, honey, Dijon mustard, garlic and lemon zest, ties everything together.  Whether you savour it on its own or pair it with your favourite protein, our Panzanella Salad with Exotic Tomatoes will keep the meal light and nourishing. Get all the ingredients you need for this vegetarian-friendly salad at Checkers or on Sixty60 for delivery in 60 minutes. 

Directions

1. Begin by tossing the sourdough pieces with a drizzle of olive oil in a medium bowl. Air fry the bread at 200ºC for 5 minutes until achieving a delightful golden brown colour and crispy texture. Remove from the air fryer, season with a pinch of salt and set aside.

2. Slice and quarter the tomatoes into various sizes and shapes, placing them in a generously sized bowl. Add the basil leaves, red onion and the crispy sourdough croutons. Set aside.

3. To make the dressing, combine the ingredients in a jar and give it a good shake to blend well. Season to taste, then pour half of the dressing over the tomato salad. Gently toss the ingredients to ensure an even coating.

4. Place onto a serving platter and drizzle the remaining half of the dressing over the top for that final burst of flavour.

 

Ingredients

  • 4 slices of sourdough bread; roughly torn into bite-sized pieces
  • 2 tbsp. (30ml) olive oil
  • Salt to season
  • 1 pack Exotic Tomato Medley; washed
  • 30g fresh basil; washed and torn
  • ½ red onion; peeled and thinly sliced

 

For the Dressing:

  • ⅓ cup (90ml) olive oil
  • 1 tbsp. (15ml) Forage and Feast White Wine Vinegar
  • 1 tbsp. (15ml) honey
  • 1 tsp. (5ml) Dijon mustard
  • ½ clove of garlic; crushed
  • Zest of 1 lemon
  • Salt and pepper to taste