With the warm muggy weather we’ve been having, I’ve been looking for fresh light recipes that don’t take a lot of trouble to make. And a nice panzanella salad is something that fits the bill perfectly for a quick, yummy lunch!
Panzanella is a rustic Italian meal that consist mainly of tomatoes and bread. I’ve seen some more complex, yummy variations online but ultimately I decided to stick close to the original version while adding some mozzarella to round out the dish. In my mind, it’s kind of like a salad version of bruschetta, another favourite Italian dish of mine!
For this recipe, I opted to use sourdough bread from the local bakery. I usually shop at the local grocer’s or supermarket but recently we’ve been trying the local butcher and fishmonger – and the difference has been amazing. The cuts of meat and fish (not to mention the prawns) we’ve been getting have been fresher and bigger and the price has also been lower. Plus, they’re always so friendly! There is certainly something to be said for supporting your local small businesses!
- A medium-sized knob of mozzarella, sliced into cubes
- One slice of sourdough bread
- Half a punnet of cherry tomatoes, washed and halved
- Two handfuls of fresh basil leaves, washed and roughly shredded
- Olive oil
- Balsamic vinegar
Lightly toast your sourdough bread. While bread is toasting, combine mozzarella, tomatoes and leaves in a bowl. When bread is ready, shred it into small, crouton-sized pieces and add to your salad. Add one and a half tablespoons of olive oil and two tablespoons of balsamic and mix well. Serve and enjoy!