Name: Panzanella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 1 ½ cups fresh basil leaves, divided; ⅔ cup extra-virgin olive oil, divided; 1 eschallot or small red onion, finely diced; 1 garlic clove minced; 2 tsp finely grated lemon zest; juice of half a lemon; salt and pepper; 1 punnet cherry tomatoes; ½ kg ripe tomatoes, assorted colours and sizes; 1 loaf sourdough/ rustic bread or baguette

Dec, 15, 2018 | | iloste-admin

CategorySaladsDifficultyBeginner

Prep Time20 minsCook Time10 minsTotal Time30 mins

1 ½ cups fresh basil leaves, divided

⅔ cup extra-virgin olive oil, divided

1 eschallot or small red onion, finely diced

1 garlic clove minced

2 tsp finely grated lemon zest

juice of half a lemon

salt and pepper

1 punnet cherry tomatoes

½ kg ripe tomatoes, assorted colours and sizes

1 loaf sourdough/ rustic bread or baguette

Purée 1 cup basil leaves and 1/3 cup oil in a blender until smooth and only tiny flecks of basil remain.
Set a fine-mesh strainer over a large bowl. Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer.

Add shallot, garlic, lemon zest, and lemon juice to basil oil; whisk to blend. Season to taste with salt and pepper.

Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature while preparing croutons.

Cut bread into 2cm thick croutons.
Place in bowl, season with salt and pepper and toss with 1/3 cup of oil till coated.
Grill bread in hot oven til golden brown, about 10 minutes.

Add bread and remaining 1/2 cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve.

Ingredients