Colourful and delicious, this easy panzanella salad can be made to use up garden produce as well as bread that is past its best.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Heirloom tomato, olive, caper, radish and mint panzanella
serves 4

3 slices sourdough bread, torn into bite-sized chunks
¼ cup olive oil
500g heirloom tomatoes, cut into bite-sized pieces
2 watermelon radishes, sliced thinly (or substitute any radishes)
1⁄3 cup kalamata olives
2 tbsp capers
½ bunch mint, leave picked
2 tbsp sherry vinegar

Preheat oven to 200C. Combine sourdough and half the olive oil in a bowl and toss to combine. Transfer to a baking tray. Bake for 8-10 minutes or until golden brown and crunchy. Arrange tomatoes, radishes, olives, capers and mint on a serving plate or bowl. Top with sourdough, then drizzle with sherry vinegar and remaining oil to serve.

 

This recipe first appeared in the November 2019 issue of SALIFE magazine.