Dinnerdate Panzanella Salad
Oil with Persian feta crumbs may sound like a confusing ingredient, but it is simply the oil leftover from marinated Persian feta. Keep it to dress salads or smear over breadrolls before toasting. The oil will impart a wonderful flavour into the bread.
Servings: 2
Ingredients
For the Panzanella Salad:
- 220 g baby bocconcini cheese balls drained and cut in half
- 2 ripe large truss tomatoes diced
- 8 cherry or grape tomatoes cut in half
- 4 slices cucumber diced finely
- 1/2 tsp dried Italian herbs
- 2 tbsp French dressing
For the bread:
- 6 inch baguette or Vietnamese bread roll
- Oil with Persian feta crumbs
To serve:
- 1 tbsp finely chopped coriander stems
- salt and pepper
Instructions
- To make the Panzanella Salad:
- Combine all salad ingredients in a large bowl and mix.
To make the bread:
- Slice bread rolls then cut across in half.
- Baste with feta oil and cook under a hot grill for 2-3 minutes, or until the bread is just starting to turn golden but is still soft in the middle.
To serve:
- Arrange grilled bread on your pserving plate, top with diced salad and sprinkle generously with chopped coriander stem.
- Season with salt and pepper if you like.
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