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    AWESOME OLIVES

    Jan 28, 2022 4 minutes
    BY ESTHER MALAN
    PICTURES:
    MISHA JORDAAN

    OLIVE AND TOMATO PANZANELLA

    SERVES 4, AS A LIGHT MEAL PREPARATION: 15 MIN MARINATING: 30 MIN COOKING: 10 MIN

    SALAD

    1kg tomatoes (a variety), cut to your liking
    1 red onion, thinly sliced
    100g pitted green olives, sliced
    100g black olives

    DRESSING

    125ml (½c) olive oil
    60ml (¼c) red wine or balsamic vinegar
    5ml (1t) Dijon mustard
    2 garlic cloves, chopped
    5ml (1t) each salt and freshly ground pepper
    5ml (1t) dried thyme

    CIABATTA

    ½ ciabatta, torn into rough chunks
    30ml (2T) olive oil
    1 garlic clove, chopped

    TO FINISH

    a generous handful of fresh basil
    extra olive oil (optional)

    Preheat the oven to 230°C. Grease a large baking sheet and keep it handy.

    Lightly mix

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