Panzanella with Crispy Sausage and Bocconcini
Photography by Aaron McLean.
A great combination of fresh, crunchy and cooked components, this salad doesn’t need any accompaniments apart from a glass of chilled wine!
Serves: 4
INGREDIENTS
6 medium vine tomatoes
½ baguette ripped into chunks
1 eggplant, diced 2cm pieces
5 tablespoons olive oil
4 tablespoons red or white wine vinegar
2 cloves garlic, crushed
To assemble
5 pork and fennel sausages, skins removed
1 tablespoon olive oil
1 punnet mixed cherry tomatoes, halved
1 roasted red capsicum, sliced
1 cup black olives
handful rocket leaves
small handful fresh basil
200 grams bocconcini or mozzarella in whey, drained
METHOD
Preheat the oven to 180°C fan bake.
Cut the tomatoes in half and place in a large bowl with the bread and eggplant.
Whisk 3 tablespoons each of the oil and vinegar in a separate bowl, add the garlic, whisk again and pour over the top then turn everything to coat. Place in a single layer on a lined baking tray, putting the tomatoes to one side of the tray and season everything well.
Roast for about 25 minutes until the bread is golden and crisp and the eggplant is tender. Remove the tomatoes when cooked and collapsing and place them in a bowl.
Pinch off the skins and discard. Whisk the remaining oil and vinegar into the tomatoes and season.
To assemble: Heat the oil in a sauté pan and add the sausages in rough chunks.
Cook until golden and crispy on the outside. Drain on kitchen towels.
Place all the ingredients, except the bocconcini, in a large bowl and pour over the tomato dressing, turning to combine.
To serve: Transfer to a large serving bowl and dot over the bocconcini, then drizzle with a little olive oil and ground pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!