Panzanella Salad

Mount Zero Team, Serves 4


1kg mixed tomatoes (the riper, the better), cut into bite-size pieces

400g ciabatta or pasta dura bread, cut into bite-size pieces

1 loose cup of fresh basil leaves, roughly chopped

Pink Lake salt

Good glug of Mount Zero Early Harvest Picual Extra Virgin Olive Oil


1 shallot, chopped finely

2 cloves of garlic, minced

1/2 tsp Dijon mustard

2 tbsp Mount Zero Red Wine Vinegar

Freshly cracked black pepper


This salad is full of texture, flavour and is the perfect light meal on a hot summer evening. Serves four as a side or entree, or serve with a ball of gently torn buffalo mozzarella to make a more substantial meal. 

1. Mix tomatoes and a good pinch of Pink Lake salt in a bowl. Set aside, tossing occasionally. 

2. Preheat oven to 180c. Toss bread cubes with enough Picual olive oil to lightly coat and transfer to a baking tray. Bake for 15 minutes or until the croutons are golden and crispy. Remove from oven and set aside to cool. 

3. To make the dressing, pour the flavour-packed juice that has leached from the tomatoes into a large bowl. Add the garlic, shallot, mustard, vinegar and half a cup of olive oil. Whisk together and season with salt and pepper to taste. 

4. To the same bowl, add the bread, tomatoes and basil. Gently combine all the ingredients together, ensuring everything is coated. Season with salt and pepper.

Cle-ann Stampolidis & Shelby Chalmers
You can enjoy this refreshing salad straight away, but we highly recommend letting everything sit for 20 minutes so that all of the delicious juices and flavours can really to get to know each other. Enjoy!

Recipe Ingredients from the Mount Zero Range