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Panzanella salad

Guaranteed crowdpleaser

Keep things light but exciting with this colourful side-dish favourite.

Ingredients

Salad

  • 1 kg heirloom tomatoes (roughly chopped large pieces)
  • 1 bunch basil (picked leaves)
  • 1 loaf old bread, baguette or focaccia works well (torn into golf ball size chunks)
  • 100g parmesan (flaked or shaved works best)
  • 100g cucumbers sliced into 1cm pieces on an angle
  • 50g Boquerón’s (white anchovies) are optional but I think they add great flavour
  • Good quality salt and pepper to taste

Marinade/dressing

  • 250ml red wine vinegar
  • 200ml red wine
  • 1 sliced large red onion
  • 1 clove garlic
  • 30g sugar
  • 20ml olive oil
  • 3 sprigs thyme picked

Method

  1. For the marinade combine the red wine, red wine vinegar, garlic, thyme, olive oil and sugar in a pot and bring to the boil and reduce by two thirds. When the liquid is reduced halfway, add the red onions and continue to reduce.
  2. Remove from heat and pour the liquid over the chopped tomatoes in a bowl and cover with film and leave to marinate for minimum 2 hours.
  3. Take the torn bread and lay on a tray and drizzle with olive oil, salt and pepper then bake in the oven on 170 degrees for around 7 minutes until almost resembling croutons; you want them still to be a little bit soft on the inside. Then allow to cool.
  4. To finish, combine tomatoes and the marinade with the bread, parmesan, basil and cucumber, season well and garnish with anchovies.

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