Panzanella Caprese

Serves 4
Time 15 minutes (+marinating time)


4 slices stale sourdough
¼ cup extra virgin olive oil
1 tbsp apple cider vinegar
½ a clove of garlic, microplaned
Salt and pepper
400g mixed cherry tomatoes, halved
125g baby bocconcini
10 basil leaves, torn
½ cup marinated red capscicum, thinly sliced
½ cup pitted kalamata olives
¼ cup stuffed Sicilian olives, halved


Heat a grill pan and toast the sourdough slices on both sides until golden. Cut into large cubes.

In a small bowl whisk together the extra virgin olive oil, apple cider vinegar, garlic, salt and pepper to make a dressing.

Place the tomatoes, bocconcini, basil, capsicum, olives and the bread on a serving plate and toss together. Drizzle over the dressing and toss again. Let sit for 20 minutes before serving for the bread to soak up the dressing.