( SERVES 4 )
Photo by Babiche Martens
One of my favourite salads at this time of the year is panzanella. Luckily, I had a delightful mix of beautiful and tasty tomatoes left over from a photo shoot recently so thought, what better use? A few mouthfuls of this and you will be transported to the warmth of a Mediterranean seaside eatery.
For the dressing
|1 cup||Chopped tomatoes|
|2 Tbsp||Olive oil|
|1 tsp||White wine vinegar|
|1 tsp||Caster sugar|
|1 pinch||Salt and freshly ground black pepper|
For the salad
- For the dressing, place the tomatoes, oil, vinegar, sugar into a processor and blitz. Season with salt and pepper to taste.
- For the salad, place the tomatoes, avocado, bread pieces, feta, basil leaves and red onion on a large platter. Gently mix through the tomato dressing.
More summer flavours from Angela