Recipe
Glasshouse Tomatoes Served Panzanella-Style
| 8 Serves |
15 MINS Prep Time |
10 MINS Cook Time |
14 Ingredients |
- 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
- For dressing, squeeze seeds from tomato and place flesh in a container. Add remaining ingredients and blend with a stab blender.
- 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.
- Place tomatoes, Qukes®, baby capsicums, cos leaves, olives, bread and dressing in a bowl and toss.
- Drizzle with balsamic and garnish with basil leaves and grind of pepper.
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