Ham Panzanella

Serves 6-8 as a side

20 Minutes Easy


125ml Azalea Grapeseed Oil

½ loaf slightly stale sourdough, very thinly sliced and roughly torn

300g mixed colour cherry tomatoes

2 Lebanese cucumbers, cut into sticks

½ red onion, quartered and sliced

⅓ cup mixed olives

200g thick-cut ham, torn

Salad leaves

½ bunch basil leaves



60ml Azalea Grapeseed Oil

60ml red wine vinegar

1 clove garlic, crushed

Sea salt and freshly cracked black pepper



Heat oil in a large frypan over medium-high heat. Fry bread pieces, 4-5 at a time, until golden on both sides. Drain on paper towel.


Combine tomatoes, cucumber, onion and olives in a bowl. Whisk together olive oil, red wine vinegar and garlic. Season then pour over the tomato mixture and gently toss to combine.


Arrange salad leaves and tomato mixture onto a serving platter. Arrange torn ham pieces over the top and scatter over basil leaves just before serving.