Panzanella

By: The Culinary Cartel

Panzanella
cuisine icon Course
Breakfast, Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
20 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Vortex Air Fryer
cuisine icon 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 icon Prep Time
15 min
cook icon Cook Time
5 min

serving icon 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.
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