- Nicolette Stathopoulos
I love using fresh ripe tomatoes in Summer, this year we’ve has some stunning luscious tomatoes in season. I love to celebrate the tomato itself by preparing them in their most natural state and serving them with some delicious combinations. Heres my recipe for my Panzanella salad, with my own little twist.
3 black Russian tomatoes
½ punnet red cherry tomatoes
½ punnet yellow cherry tomatoes
½ bunch basil
2 tbs olive oil
2 yellow capsicums
2 tbs balsamic vinegar
1 ball buffalo mozzarella
½ cup mixed marinated olives
½ cup caper berries
1 squid ink black brioche bread roll
Salt and pepper
Start by preheating an oven to 180 degree Celsius. Use your hands to break up the bread roll into even chunks. Place the chunks of bread onto a baking dish and bake for 5 to 10 minutes or until crisp. Set aside until plating
Next wash and remove the seeds of the capsicums. Slice them into 1cm strips lengthways and toss in a little extra olive oil. Heat a grill pan to a high heat, place the capsicum slices onto the grill and cook until all sides are coloured and cooked through. This may take about 5 to 10 minutes, continuously stirring to avoid burning but creating an even colour.
Now for the tomatoes, cut the black Russians into even chunks and place onto a serving platter, I like to serve this salad on a white platter to bring out all the beautiful colours. Cut the cherry tomatoes in halves and place them evenly on the platter as well.
Wash and dry the basil leaves and evenly place them along with the tomatoes. Carefully break up the mozzarella ball and place chunks evenly onto the platter.
Now that everything is ready evenly spread the capsicum pieces with the tomatoes, as well as the brioche roll. Now time to garnish the salad with the olives and caper berries.
To finish drizzle over the olive oil, balsamic vinegar and season with salt and pepper, enjoy.