Roast tomato panzanella salad
| Recipe By: | Zola Nene |
| Serves: | 4 |
| Cooking Time: | 25m |
| Prep Time: | 15m |
Ingredients
- 400 g mixed exotic tomatoes, halved
- pinch chilli flakes
- 4 sprigs fresh thyme
- 1 cucumber, peeled and deseeded
- 1/2 ciabatta loaf, torn into chunks
- 2 tbsp olive oil
- 1 red onion, sliced
- 1 tsp garlic, finely grated
- 2 Tbsp red wine vinegar
- 1 tsp sugar
- 15 g basil
- 15 g fresh parsley
- salt and pepper
- 4 tbsp olive oil
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Cooking Instructions
- Preheat the oven to 180C
- Place the tomatoes into an oven dish, drizzle with olive oil season with chilli flakes, thyme, salt and pepper then roast for 25 minutes until the tomatoes begin to soften.
- Place the bread chunks onto a tray, drizzle with oil and season with salt and pepper then roast until the bread is golden and toasted.
- Place the sliced onion and garlic into a bowl, the add the vinegar, a pinch of salt and sugar, then set aside.
- In a large bowl, toss together the roast tomatoes, croutons, sliced cucumber, basil and parsley.
- Mix 4 Tbs olive oil to the onion mixture, then drizzle over the salad and toss well to dress. Serve immediately.
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