Vegan Panzanella
Large and colourful heirloom tomatoes are the key to this dish – preferably organic ones, for that beautiful sweet flavour. –VV
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Ingredients
- 4 large heirloom tomatoes - about 1 kg (2 lb 3 oz) in total, cut into 1 cm (½ in) thick slices
- 100 g 3½ oz assorted baby tomatoes, cut in half
- 4 mini bell peppers - capsicums, about 180 g (6½ oz) in total, cut lengthways into quarters
- 8 baby cucumbers - sliced in half lengthways
- ½ red onion - thinly sliced
- 3 slices multigrain sourdough - about 200 g (7 oz), cut into 2 cm (¾ in) chunks and toasted
- 40 g 1½ oz/¼ cup pitted kalamata olives, sliced in half
- 7 caperberries - sliced in half lengthways
- 2 tablespoons white balsamic vinegar olive oil - for drizzling
- BASIL EMULSION
- 1 garlic clove - crushed
- large handful of basil leaves - torn
- 80 ml ⅓ cup olive oil
Instructions
- Arrange all the salad vegetables, sourdough chunks, olives and caper berries on a platter.
- Place the basil emulsion ingredients in a blender and pulse until you have a smooth sauce.
- Drizzle over the salad. Sprinkle with the vinegar and a little more olive oil and season to taste. Serve immediately
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