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Panzanella Salad


  • 10 heirloom tomatoes

  • fresh sea salt

  • 200g stale ciabatta bread

  • ¼ bunch, spring onions thinly sliced (shallots, small onions)

  • 4tbsp red wine vinegar

  • 6tbsp Cobram Estate extra virgin olive oil

  • Small bunch of fresh basil

  • 10 large green olives

  • 1 ball fresh buffalo mozzarella


  • 1.

    Cut the tomatoes in half and place in a bowl. Salt and leave while you prepare the other ingredients.

  • 2.

    Tear the bread into chunks about the same size as the tomatoes, mix with tomatoes, spring onions and dress with vinegar and olive oil.

  • 3.

    Roughly tear the basil leaves and add olives. Break up the mozzarella, place on top and drizzle with more oil.


For more information about Cobram Estate Olive Oil and recipes, go to

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