Ingredients

  • 3 thick slices sourdough bread or gluten-free bread, roughly cut into 2-cm cubes
  • 2 tablespoons extra virgin olive oil
  • 6 ripe tomatoes, cut into wedges
  • 1 small red onion, peeled, halved and thinly sliced
  • 2 red capsicums, roasted, peeled and sliced
  • 10 large marinated green olives, quartered
  • ¼ cup fresh basil leaves
  • 1 tablespoon black chia seeds
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
  • 1 tablespoon chia oil (optional)

Author of this recipe

Louise FitzRoy

Louise FitzRoy

Salad blogger / food writer

I love everything there is to love about cooking. The fresh ingredients, the tantalising smells and the creativeness of concocting a dish using food you’ve never heard of before. Besides yoga,... Read more
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Chia seeds make a worthwhile contribution to any salad! Try this Panzanella with black chia seed and chia oil - extremely tasty and so easy to make.

Preparation

Place the bread cubes in a bowl and toss in the olive oil. Heat a grill pan or heavy skillet and grill/fry the bread on all sides until golden. Remove from pan. Combine chia oil (if using), grilled bread cubes, tomatoes, onion, roasted capsicums, basil, chia seeds, olives, vinegar and season with salt and pepper. Top with a few extra basil leaves and an extra sprinkle of chia seeds.

Serve immediately with a fruity Rosé.

Tips from the author

Note: you can buy chia seeds and oil at health stores and some selected supermarkets.