TUSCAN TOMATO & BREAD SALAD WITH ATLAS BASIL VINAIGRETTE, ZUCCHINI & BOCCONCINI

15 MIN + PREP TIME
Italy
Vegetarian

INGREDIENTS:

Serving amount:
  • Cherry bocconcini
  • 1 ATLAS basil vinaigrette tub
  • 1 ciabatta roll
  • 1 rocket bag
  • 1 mixed tomato punnet
  • 1 tomato
  • 1 zucchini
  • 1 red onion*

Pantry staples: Salt, olive oil

Allergens: Wheat, gluten, dairy, yeast, onion 

Specialised equipment: Lined baking trays 

Chef's note: This dish is based on the Tuscan panzanella salad which includes stale bread, onions and tomatoes. A great dish to enjoy during the Summer. 

* Use half of the onion in this dish and the other half in the lasagne.

Method:

1. Prepare the croutons and zucchini 

Always read the recipe in full before you begin. Preheat the oven to 200C fan forced. Wash the vegetables. Cut the bread into 1cm cubes. Cut the zucchini into 1cm thick pieces. Coat the bread and zucchini in olive oil and salt. Place them on seperate lined baking trays. Place in the preheated oven for 10 minutes or until the bread is golden and dry. 

2. Prepare the remaining vegetables 

Cut all the tomatoes into bite sized pieces. Thinly slice the onion*. Drain the baby bocconcini. 

3. Combine the ingredients 

Combine the rocket, tomatoes, onion and baby bocconcini with some of the basil vinaigrette and a pinch of salt. 

4. To serve 

Top the salad with the bread, zucchini and the remaining basil vinaigrette.