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Olive and Tomato Panzanella Salad

Ingredients

Method

SALAD

  • Tomatoes (variety) cut to your liking.
  • 1 red onion, sliced.
  • 100g pitted green olives and sliced.
  • 100g black olives

DRESSING

  • ½ cup olive oil
  • ¼ cup red wine or balsamic vinegar
  • 5ml (1t) Dijon Mustard
  • 2 garlic cloves chopped.
  • 5ml (1t) each salt and ground pepper
  • 5ml (1t) dried thyme.

CIABATTA

  • ½ ciabatta, torn into rough chunks
  • 30ml (2T) olive oil.
  • 1 garlic clove, chopped

SALAD

  • Lightly mix all the ingredients in a large non-metal Bowl.

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.

CIABATTA

  • Spread the chunks on the prepared baking sheet
  • Drizzle with olive oil. 
  • Sprinkle the garlic over and mix through.
  • Toast in the heated oven for 7-10 minutes, or in your Air Fryer for approx. 3 minutes, (shaking once or twice) or until golden brown and crispy.

Spread the salad out on a large plate and sprinkle the rest of the basil over.  Drizzle with more olive oil and serve 

Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot

This article was printed from Home-Cooking-Haven.com.com

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