January 23, 2020

Recipe: Heirloom tomato, olive, caper, radish and mint panzanella salad

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

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.

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