Panzanella

Large and colourful heirloom tomatoes are the key to this dish – preferably organic ones, for that beautiful sweet flavour.

Serves: 4

Ingredients:

• 4 large heirloom tomatoes, about 1 kg in total, cut into 1 cm thick slices
• 100 g assorted baby tomatoes, cut in half
• 4 mini capsicums, about 180 g in total, cut lengthways into quarters
• 8 baby cucumbers, sliced in half lengthways
• ½ red onion, thinly sliced
• 3 slices multigrain sourdough, about 200 g, cut into 2 cm chunks and toasted
• 40 g pitted kalamata olives, sliced in half
• 7 caper berries, sliced in half lengthways
• 2 tablespoons white balsamic vinegar
• Olive oil, for drizzling

For the basil emulsion

• 1 garlic clove, crushed
• Large handful of basil leaves, torn
• 80 ml olive oil

Method:

1. Arrange all the salad vegetables, sourdough chunks, olives and caper berries on a platter.
2. Place the basil emulsion ingredients in a blender and pulse until you have a smooth sauce. Drizzle the basil emulsion over the salad.
3. Sprinkle with the vinegar and a little more olive oil and season to taste.
4. Serve immediately.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

This is an extract from The Vegetable: Recipes that celebrate nature by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99.  Image credit: Chris Middleton.