Panzenella
10 mins 
Serves 6 - 8 
INGREDIENTS
Metric
Imperial
- 3 SASKO JUMBO SESAME WHITE BUNS
- Olive oil
- 500 g mixed ripe tomatoes (cut into chunks/halved)
- 200 g yellow / orange peppers (cut into chunks)
- 1 small red onion (halved and sliced)
- 20 g fresh basil
- 1 clove garlic (finely sliced)
- 60 ml olive oil
- 30 ml balsamic vinegar
- Pinch salt
- 3 SASKO JUMBO SESAME WHITE BUNS
- Olive oil
- 17.64 oz mixed ripe tomatoes (cut into chunks/halved)
- 7.05 oz yellow / orange peppers (cut into chunks)
- 1 small red onion (halved and sliced)
- 0.705 oz fresh basil
- 1 clove garlic (finely sliced)
- 2.02 oz olive oil
- 1.01 oz balsamic vinegar
- Pinch salt
METHOD
- Preheat the oven to 180°C.
- Cut the rolls into halves and then into evenly-sized cubes and scatter over a baking tray.
- Drizzle over a little olive oil and bake in the oven for 10 minutes or until crisp and golden brown. Remove from the oven and allow to cool.
- Place all the dressing ingredients into a bowl and whisk until emulsified.
- In a large bowl mix together the tomatoes, peppers, onion, basil and cooled croutons.
- Pour over the dressing and toss to coat before serving.
6 
