Recipe

Glasshouse Tomatoes Served Panzanella-Style

8
Serves
15 MINS
Prep Time
10 MINS
Cook Time
14
Ingredients
Ingredients
Method
  • 1 Tomato Medley, all halved
  • 4 Baby Cos Heart, quartered
  • 8 Qukes® baby cucumbers, halved lengthways
  • 2 cloves garlic, crushed
  • 1/2 loaf sour dough, cut into 2-3cm chunks
  • 50 ml extra virgin olive oil
  • 30 ml balsamic vinegar
  • 18 black olives
  • 1 cup basil leaves
  • 1 clove garlic, crushed
  • 1/2 tsp sea salt
  • 1/2 tsp Black pepper
  • 100 ml extra virgin olive oil
  • 30 ml balsamic vinegar
  1. For dressing, squeeze seeds from tomato and place flesh in a container. Add remaining ingredients and blend with a stab blender.
  2. For salad, combine oil and garlic in a bowl. Add bread and toss. Place on a tray and bake at 160°C for 5-10 minutes until golden and crisp.
  3. Place tomatoes, Qukes®, baby capsicums, cos leaves, olives, bread and dressing in a bowl and toss.
  4. Drizzle with balsamic and garnish with basil leaves and grind of pepper.