Panzanella

This fragrant and fresh salad is a riot of flavour and texture. The juicy, sweet tomatoes and peaches, crispy bread, basil and a piquant pickled red onion dressing are the essence of summer. All you need to bring the sunshine into your home is 9 simple ingredients and less than 30 minutes. Did we mention it also happens to be entirely plant based? The salad is lovely on its own, or as part of a sharing style meal. It is make ahead friendly, meaning its perfect for fuss free entertaining, or picnics. Serve it on its own, alongside grilled meats or with a lovely chilled glass of sauvignon blanc.

Course

Breakfast, Salad

Difficulty

Easy

Duration

20 Minutes

Diet

Vegetarian

Cooking Technique

Vortex Air Fryer

Keywords

20 minutes, 5 servings, breakfast, choose a variety of colors, cook 5 min, dijon, divided, easy, fruit, handful basil, olive oil, peaches, picked about 20g, prep 15 min, red onion, red wine vinegar, salad, sliced, sourdough loaf bread, sugar for balance, vegetables, vegetarian, vegetarian salads, vortex air fryer

Prep Time

15 min

Cook Time

5 min

Servings

5 Servings

Ingredients

14 oz. sourdough loaf bread
3 tbsp. olive oil
Salt, to taste
Pepper, to taste
24 ½ oz. mixed tomatoes (choose a variety of colors)
½ red onion, thinly sliced
3 tbsp. red wine vinegar
¼ tsp. sugar
2 tsp. Dijon mustard
2 peaches, sliced
1 oz. fresh basil leaves

Instructions

Cut or tear the sourdough into bite sized chunks.
Add the sourdough to a bowl, then drizzle over 3 tablespoons of oil and toss to coat. Season the bread with salt and pepper.
Place the bread into the basket of the Instant Pot Vortex. Select Bake, set the temperature to 355°F / 180°C and Bake for 5 minutes until lightly golden.
Cut the tomatoes into bite sized pieces. Place them in a colander over a large mixing bowl to catch the tomato juices.
Sprinkle over a generous pinch of salt, then let the tomatoes sit for 15 minutes to release their juices.
In a small bowl, combine the red onion, red wine vinegar, sugar and a pinch of salt, and set aside to pickle.
Once ready to serve, mix the tomato juices with the pickled onions and mustard until combined. Season the dressing to taste.
Add the tomatoes, peaches, toasted bread, and basil to the dressing. Toss and serve immediately.