Panzanella with goat’s cheese

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This salad is perfect for a sunny day. Serve with a delicious roast chicken and you’re guaranteed a wholesome meal.

Makes: 4 side servings

Preparation time: 45 minutes, plus 20 minutes standing time

Oven temperature: 180°C

Cooking time: 10 minutes

1kg fresh ripe, red tomatoes, diced

2 red onions, cut in thin slices

2-3 celery sticks, cut in thin slices

1 cucumber, diced

100ml olive oil

40ml red wine vinegar

15ml lemon juice 

1 ciabatta

handful fresh Italian parsely, chopped

handful fresh basil, roughly torn

70g capers, drained

200g goat’s cheese, crumbed

1. Place the tomatoes, onions, celery and cucumber in a large mixing bowl, and add salt and black pepper.

2. Mix the olive oil, red wine vinegar and lemon juice, then add it to the salad ingredients and mix through. Allow the mixture to stand for about 20 minutes so the flavour can develop.

3. Preheat the oven. Slice the bread and brush it with olive oil, then place it on a baking tray and bake for about 10 minutes or until golden brown. Allow it to cool.

4. Break the roasted bread into bite-sized chunks and mix it through the salad just before serving. Add the parsley, basil, capers and goat’s cheese, season to taste and serve.

WINE SUGGESTION: A fruity red wine will best complement the flavourful tomatoes in this tasty Italian dish.  

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April 2023

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