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Panzanella Salad

Serves 4


1/2 a COBS Bread Pane di Casa Loaf or French Baguette

125 mL olive oil
30 mL red wine vinegar
90 mL olive oil
Salt and pepper to season
Half small red onion, finely sliced lengthways
5 ripe tomatoes cut into thick wedges
1 cup olives
180g marinated feta cheese
1 cup picked Italian Parsley
Half cup picked coriander leaves
Half cup basil leaves
Quarter cup mint leaves, torn


Preheat oven to 180°C.

Break half a COBS Bread Pane di Casa Loaf or French Baguette into 2 cm chunks, lightly brush with olive oil and toast in oven until dry, golden and crunchy.

Mix vinegar and oil to make the vinaigrette, seasoning with salt and pepper to taste.

Toss all the ingredients together and allow to sit for 30 minutes for the flavours to develop. Be careful not to put too much dressing on at the initial stage – you can always add more as it is soaked up by the bread and veggies.