Italian Panzanella Salad

Italian Panzanella Salad

Prep
15
Cooking time
10
Serves
4

Method

  1. Heat a large non-stick frying pan over medium heat. Add half the oil. Squeeze sausage meat from casings into pan, in bite size pieces. Cook, stirring for about 8 minutes, or until golden brown and cooked through. Set aside on a plate lined with paper towel.
  2. Preheat heat a char-grill plate or grill pan over high heat. Drizzle sourdough with remaining oil. Grill sourdough for 1 minute each side or until lightly charred. Set aside. Rub garlic clove onto one side of each piece then set aside.
  3. Slice half of the cherry tomatoes in half, and the remaining into rounds, then transfer to a large bowl. Add vine-ripened tomatoes, semi dried tomatoes, olives, prosciutto, basil and half the dressing. Toss well.
  4. Arrange sourdough pieces on a large serving platter. Spoon salad and sausage pieces over the top and serve with remaining dressing on the side to add as you desire.

Ingredients Chevron Icon

Salad

  • 2 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
  • 4 Italian pork and fennel sausages
  • 4 slices Sourdough bread, halved diagonally
  • 1 garlic clove, halved
  • 400g punnet cherry tomato medley
  • 2 vine-ripened tomatoes, sliced thinly into rounds
  • ½ cup sun dried tomatoes
  • ¼ cup Sicilian green olives
  • ¼ cup pitted kalamata olives
  • 100g thinly sliced prosciutto, torn
  • ½ cup basil leaves

Dressing

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