Raspberry Panzanella Inspired Salad
Serves 6 - 8
Ingredients
½ a loaf of focaccia – cut into large cubes
3 large heirloom tomatoes
1 punnet heirloom cherry tomatoes
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
¼ cup fresh thyme
1 cheek of a red onion – thinly sliced
½ cucumber – thinly sliced
1 large avocado
100g watercress
1 cup of basil leaves – roughly torn
½ cup green olives
1 punnet Driscoll’s raspberries
2 balls mozzarella
Dressing:
½ cup pesto
Juice of ½ lemon
2 tbsp extra virgin OO
Instructions
Pre heat oven to 180 fan bake
Place the croutons onto a baking tray, drizzle with extra virgin olive oil. Bake until crispy (keep an eye on them!)
Chop the heirloom tomatoes into bite sized pieces and cut the cherry toms in half. Add to a bowl. Add the thyme leaves, extra virgin OO, vinegar + S&P, stir well. Set aside.
Mix the dressing ingredients together in a bowl. Set aside.
Slice the onion, cucumber and avocado.
In a large platter – place the watercress and fresh basil leaves. Then layer the croutons, tomatoes, onion, cucumber and avocado.
Then top with the olives, chunks of mozzarella and then the fresh raspberries.
Drizzle half the dressing over the top and put the rest in a small ramekin on the table.
