Tomato and summer fruit panzanella

Ingredients

  • 1 stale baguette, ripped into small chunks
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 preserved lemon
  • 500g mixed heirloom tomatoes, roughly chopped into different shapes
  • 250g strawberries,
  • hulled & halved
  • ¼ watermelon, peeled and roughly chopped
  • 1 red onion, finely diced
  • small handful basil leaves, chopped
  • small handful parsley leaves
  • salt & pepper
Dressing
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoons sugar
  • 4 tablespoons olive oil
  • salt & pepper

Method

Dressing
  1. Combine all the dressing ingredients in a jar and shake well. Season to taste with salt and pepper.
Panzanella

  1. Preheat your oven to 180°C.

  2. Toss baguette, olive oil and garlic together on a baking tray, and season with salt and pepper. Spread into an even layer and bake for 12–15 minutes until golden and crispy. Remove and allow to cool slightly.

  3. Remove the flesh from preserved lemon and discard. Finely slice the rind into thin ribbons.

  4. Add the remaining ingredients to a large bowl and drizzle over the dressing, tossing gently to coat. Add the crispy croutons just before serving, allowing them to soak up some of the tomato juices and dressing.

Notes

Makes 4 serves / Takes 20 minutes / dairy-free

Original recipe on RNZ