Easy entertaining: panzanella

Nobody wants to be stuck in the kitchen all day instead of at the party. These recipes are designed to pre-make, then share — buffet style.

Panzanella

Photography © Chris Middleton
Extracted from The Vegetable by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books,
RRP $49.99.

Serves 4

  • 4 large heirloom tomatoes (1kg total) cut into 1cm thick slices
  • 100g assorted baby tomatoes, cut in half
  • 4 mini capsicums (180g total) cut into quarters
  • 8 baby cucumbers, sliced in half lengthways
  • ½ red onion, thinly sliced
  • 3 slices multigrain sourdough (200g total) cut into 2cm chunks and toasted
  • 40g pitted Kalamata olives, sliced in half
  • 7 caperberries, sliced in half lengthways
  • 2 tbsp white balsamic vinegar
  • Olive oil, for drizzling

Basil emulsion

  • 1 garlic clove, crushed
  • Large handful of basil leaves, torn
  • 80ml olive oil

Method

Arrange all the salad vegetables, sourdough chunks, olives and caperberries on a platter.

Place the basil emulsion ingredients in a blender and pulse until you have a smooth sauce. Drizzle the basil emulsion over the salad.

Sprinkle with the vinegar and a little more olive oil and season to taste.


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