Summer Panzanella Salad
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- 1 BFree White Demi Baguette
- 500g mixed tomatoes
- 2 Peaches
- 2 Buffalo Mozzarella (Optional)
- Small Bunch of Basil
- Good quality fresh shop bought pesto
- 3 tbs toasted pine nuts
- 2 tbs extra virgin olive oil
- 2 tsp sea salt
- 1 small banana shallot finely diced
- 6-8tbs extra virgin olive oil
- 2 tbs red wine vinegar
- 1 tbs maple syrup
- ½ tsp Dijon mustard
- ½ tsp sea salt
- Freshly ground black pepper
Prep 20 minutes
- Cook 10-15 minutes
Pre heat the oven to 180°C fan
Line a baking tray with parchment or foil.
Cut the BFree White Demi Baguette into ½ inch slices and cut those in half, place on the baking tray and drizzle with the 2tbs extra virgin olive oil.
Place in the pre heated oven until lightly golden and dry through. The bread should only have a little give in it when pressed. It should take 10-15 minutes.
While the bread is toasting, cut the tomatoes in half or quarters and place in a colander over a small bowl, sprinkle with 2 tsp of sea salt and toss frequently.
In a small bowl combine all the ingredients for the dressing and whisk until combined, check for seasoning. It may need more, sour, salty or sweet. Set aside.
When the toast is ready remove from the oven and allow to cool a little.
In a large bowl combine the tomatoes, dressing, half the basil leaves and bread, toss to ensure all the bread is coated in the dressing.
Place the tomatoes bread mix onto a large serving plate and add your buffalo mozzarella if using.
Scatter with slices of peach and pine nuts, and the remaining basil leaves.
Finally add dollops of fresh pesto and an extra drizzle of extra virgin olive oil.
Serve with a green salad if you wish.
- Amount per serving
- % Daily Value*