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Turkey panzanella recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Upgrade your leftover turkey with this refreshing Italian summer salad.
Ingredients:
  • 7 vine-ripened tomatoes
  • 36.40 gm extra virgin olive oil
  • 40.00 ml red wine vinegar
  • 1 garlic clove, crushed
  • 1 yellow capsicum, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 red onion, thinly sliced into rings
  • 250g sourdough bread, cut into 4cm pieces
  • 125.00 ml fresh basil leaves, torn, plus extra leaves to serve
  • 300g sliced leftover cooked turkey breast, skin removed (see notes)
Instructions:
  • Halve three tomatoes horizontally. Grate the cut side of each tomato half into a large bowl. Discard the skins. Add oil, vinegar, and garlic, then stir to combine. Season generously with salt and pepper. Thickly slice the remaining tomatoes.
  • Combine sliced tomato, capsicum, cucumber, onion, bread, and basil with grated tomato. Gently toss to mix well. Let stand for 10 minutes to allow the bread to soak up the dressing. Arrange the tomato mixture and turkey on a serving platter, then sprinkle with extra basil leaves before serving.

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