Heirloom Tomato Panzanella Salad


Serves 4



2 red capsicums

2 buffalo mozzarella, cut in half

½ punnet baby basil, picked 

3 large heirloom tomatoes (different colours)

2 small eshallots, cut in half

½ cup Kalamata olives, pitted and cut in half

For the Croutons

1-2 Tbsp ghee

6 raw garlic, lightly crushed

3 slices white bread, crust removed and diced into 1 inch pieces

1 tsp smoked paprika   


For the Balsamic Dressing

35 ml aged balsamic

150 ml extra virgin olive oil



For the Red Capsicum

Sprinkle the red capsicums with olive oil and season.

Place on a hot char-grill or BBQ until the skins have turned black then remove and place into a separate bowl and cover with cling film to allow the skins to sweat, this will make it easier to remove the skins.

When the capsicums have cooled remove from the bowl and place on a chopping board, cut in half lengths ways.

Remove all of the seeds and peel the outer skin off then slice into strips and place back into the bowl and set aside.

For the Balsamic Dressing

Place the aged balsamic into a separate bowl and slowly add the extra virgin olive oil while whisking. Set aside.

For the Croutons

Place a frypan on the stovetop at medium heat.

Add the ghee and garlic and leave for 10 seconds, then add the diced bread.

Sprinkle the smoked paprika and seasoning into the pan and cook until the bread is golden brown, stirring often.

Remove contents from frypan and onto paper towels, discarding the garlic.

To Serve

Slice the heirloom tomatoes into random sized pieces and place in a bowl. 

Add 2 Tbsp of the dressing to your capsicum bowl, season and combine well then add this to the tomatoes.

Add the eshallots, olives and the croutons then drizzle over the remaining dressing.

Toss to combine

Tear the buffalo mozzarella into smaller pieces and to the salad.

Sprinkle over the baby basil. Serve. 

RecipesMinhky Le