Panzanella Salad

Panzanella Salad


handful fresh basil

1 tbsp salted capers

300g toasted sourdough, torn into chunks

500g heirloom tomatoes, washed and sliced

1 red onion, thinly sliced

55g pitted Kalamata olives

1/4 cup sliced buffalo mozzarella

1 tbsp extra virgin olive oil

1 tbsp red wine vinegar

Salt and ground pepper to season



Blend basil, oil and capers in a food processor or finely chop together and stir into the oil.


Place the tomatoes in a large salad bowl, mix with the olives and red onion and some olive oil.

Add the sourdough, herb oil mixture and vinegar and combine to make sure the bread is coated in all the juices.

Season salad with salt and pepper and garnish with basil leaves.

Add sliced buffalo mozzarella. Serve immediately.