Recipes

Panzanella Salad (Tuscan Bread Salad)

This Panzanella Tuscan Bread Salad adds a great Mediterranean addition to any meal. It lends itself well to a harvest-table style occasion as it is an interesting concoction of colour and flavour for guests to pick from. The crusty ciabatta holds its structure and doesn’t become a soggy mess in the salad. A visually appealing, load-shedding-friendly and tasty composition!

Alex Poltera PR Photography 2 130315-19

Ingredients
1 ciabatta
250g cherry tomatoes
2 large ripe tomatoes, cut into wedges
1/2 a sliced red onion
A handful of torn basil leaves
½ cup pitted Calamata olives
2 large cloves garlic
olive oil

For the dressing
3 tbsp olive oil
Zest of 1 lemon or lime
2 tbsp red wine vinegar
1 tsp white sugar
sea salt
ground black pepper

Method
Combine the dressing ingredients in a bowl. Halve the baby tomatoes and cut the big tomatoes into wedges. Combine with the onions and olives and add the dressing. Halve the ciabatta, drizzle with olive oil and toast on a hot griddle pan, then rub each one with a garlic clove so that it breaks up into the toasted holes in the bread. Break the bread into chunks and add to the tomato and onions with torn basil. Toss and serve.

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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