Chicken Schnitzel with Fried Egg & Caesar Salad
45 min
Cook Like A ChefTomato
Panzanella Salad with Slow Roast Tomatoes
A vibrant Italian bread salad of slow-roasted tomatoes, crunchy sourdough croutons, cucumber, olives and anchovies, brightened with quick pickled red onion. A great way to use up leftover bread.
Mark MoriartyFrom the series · Cook Like A Chef
80 min totalServes 4Easy
Panzanella Salad with Slow Roast Tomatoes
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Method
1
Make the pickled onions: thinly slice the onion into a bowl. Heat the vinegar, sugar and salt until dissolved, cool, then pour over the onions. Cover and chill.
2
Preheat the oven to 150°C. Halve the tomatoes onto a lined tray, drizzle with olive oil, season and roast 1 hour.
3
Cube the sourdough, toss with olive oil and seasoning. Increase the oven to 200°C and bake the croutons 10 minutes until golden.
4
To assemble, combine bite-sized cucumber, olives, anchovies, croutons, roast tomatoes and some pickled onion. Drizzle with olive oil, toss gently and garnish with basil.
Nutrition
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