Olive and tomato panzanella

Name: Olive and tomato panzanella
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: "1 kg tomatoes (a variety), cut to your liking"; "1 red onion, thinly sliced"; "100 g pitted green olives, sliced"; "100 g black olives"; "125 ml olive oil"; "60 ml red wine or balsamic vinegar"; "5 ml Dijon mustard"; "2 garlic cloves, chopped"; "5 ml each salt and freshly ground pepper"; "5 ml dried thyme"; "½ ciabatta, torn into rough chunks"; "30 ml olive oil"; "1 garlic clove, chopped"; " a generous handful of fresh basil"; " extra olive oil (optional)"

Esther Malan

Share your Subscriber Article

You have 5 articles to share every month. Send this story to a friend!

Loading, please wait...

0:00

PHOTO: Misha Jordaan

Preheat the oven to 230°C. Grease a large baking sheet and keep it handy.

1. Salad Lightly mix all the ingredients in a large, non-metal bowl.

2. Dressing Mix all the ingredients and pour over the salad. Mix through, cover and leave to marinate in the fridge for at least 30 minutes.

Read this for free

Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.

Already a subscriber? Sign in

Next on You

Apple crumble

26 May

description

username

Show Comments ()

LATEST YOU

Read your favourite magazine in a convenient PDF form.

Read now