A fresh take on a traditional Italian classic.
This vibrant panzanella brings together chargrilled zucchini, crusty sourdough, basil and a punchy oregano dressing – all finished with our soft and fresh Bambini Bocconcini.
Fresh, vibrant and full of Italian flavour, it’s a simple summer dish made for sharing!
| 220g | Bambini Bocconcini |
| 4 cups | day old sourdough, roughly torn |
| 4 tbsp | olive oil |
| 2 | zucchini, thinly cut lengthwise |
| 1/2 cup | red onion, thinly sliced |
| 1/2 cup | basil leaves |
| sea salt & cracked black pepper | |
| chilli oil, to serve (optional) | |
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for dressing
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|
| 1 | garlic clove |
| 1/2 tsp | dried oregano |
| 1 tbsp | white wine vinegar |
| 1/4 cup | olive oil |
| 1 | Preheat oven to 180°C, toss bread in 2 tbsp olive oil, season with salt and pepper, place onto an oven tray and bake for 15 minutes or until golden. |
| 2 | Meanwhile, heat a grill pan to high, coat zucchini slices with 2 tbsp olive oil and grill until just tender. |
| 3 | Mix dressing ingredients together in a small bowl. |
| 4 | Place Bocconcini, toasted bread, zucchini, onion and dressing in medium bowl, season with salt and pepper, toss to mix and set aside for 5 minutes. |
| 5 | Transfer to a serving plate, garnish with basil leaves and serve with chilli oil on the side. |
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