What can be better than a large bowl of juicy salad for lunch on warm days! Warmer days finally came to New Zealand, we really enjoy our bountiful fresh produce. And I found out that strawberry and tomato can play nice together. Try this combo!
Panzanella is a traditional Tuscan bread and tomato salad. This is a great example of Italians not wasting anything, salad usually made with toasted stale bread, bursting with the freshness of tomato and basil. Old bread (I would recommend using firm-textured bread) absorbs tomato juices, olive oil and vinegar very well, turning into an absolutely delicious treat.
Strawberry and Tomato Panzanella Salad
Course: Appetizers, Salads, MainCuisine: Italian, ModernDifficulty: Easy4
servings15
minutesWhat can be better than a large bowl of juicy salad for lunch on warm days! Warmer days finally came to New Zealand, we really enjoy our bountiful fresh produce. And I found out that strawberry and tomato can play nice together. Try this combo!
Ingredients
500g sweet juicy tomatoes, sliced
500g ripe strawberry, sliced
1/4 red onion, sliced
few slices of stale sourdough bread, or ciabatta, or baguette
1 Tbs Sherry vinegar
2 Tbs Extra Virgin Olive Oil
Salt
Black pepper
Fresh basil leaves
Nasturtium flowers
Directions
- Put the sliced tomatoes, strawberry and onion in a salad bowl. Add torn bread. Drizzle with olive oil and sherry vinegar, season with salt and pepper. Toss the salad gently and let the bread soak up the juices. Garnish with basil leaves and naturtium flowers. Serve immediately. Could be served as a light lunch or side dish. Enjoy!
