This vibrant panzanella salad is a playful twist on the classic. Golden roasted aubergine, briny olives, creamy bocconcini and garlicky sourdough are tossed in a bright basil dressing. Simple to assemble yet full of texture and flavour, perfect as a light meal or generous side.
Serves 4-6
1 aubergine, chopped into 1-2cm rounds
3-4 fresh tomatoes, roughly chopped
2-3 Tbsp Salvagno pitted olives in oil
2-3 Tbsp El Navarrico sliced pimientos or whole pimientos
150g Clevedon Buffalo Co. bocconcini
4 slices of sourdough
1 clove of garlic, peeled
Fresh basil leaves, for garnish
2-3 Tbsp extra virgin olive oil
Salt & pepper to taste
Dressing:
2 Tbsp Forvm Cabernet Sauvignon
2 Tbsp extra virgin olive oil
1 clove of garlic, minced
1 shallot, finely chopped
3 basil leaves, finely chopped
Salt & pepper to taste
Preheat the oven to 180°C fan-bake. Lay the aubergine rounds on a lined baking tray, drizzle generously with extra virgin olive oil, and season with salt and pepper. Bake for 20–30 minutes, turning halfway, until tender and lightly golden.
At the same time, place slices of sourdough on a baking tray, drizzle with extra virgin olive oil and bake for 5–10 minutes, turning halfway, until lightly golden and crisp. While still warm, rub with a peeled clove of garlic to infuse with flavour.
While the aubergine and sourdough are in the oven, prepare the dressing. Combine the dressing ingredients, then whisk together and set aside.
To assemble the salad, roughly chop the roasted aubergine and sourdough, and tear the bocconcini. Add these to the remaining ingredients in a serving platter or mixing bowl. Drizzle with the dressing, then gently toss to evenly coat.
Add salt and pepper to taste.
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