PANZANELLA SALAD
Serves 4
5 slices sourdough, roughly torn into chunks
500g cherry or solanto tomatoes, halved
500g ripe nectarines or peaches, seeded and cut into 3cm chunks
1/4 cup finely sliced red onion
2/3 cup basil leaves, torn
Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp dijon mustard
2 garlic cloves, minced
Heat oven to 200C. Add bread to the tray and drizzle generously with extra virgin olive oil, toss to coat, season with salt and bake for 10 minutes, turning half way. Allow bread to cool completely. Shake together ingredients for the dressing in a jar. Allow 30 minutes prior to serving to prepare the salad (not because it takes that long, but because you want the dressing to soak into the toasted bread). Add all salad ingredients to a large bowl, toss, then drizzle with the dressing and toss again. Allow all the ingredients to soak for about 30 minutes then serve.
