Garden Panzanella

The Tuscan bread salad. Day-old bread soaks up the tomato juices and olive oil into something extraordinary.

20 minServes 4Easy

Heirloom TomatoBasilSpring Onion

August only. This dish is built on the juices of perfectly ripe tomatoes.

Photo coming soon

Serves 4

Ingredients

600gripe heirloom tomatoes, roughly chopped
200gday-old ciabatta or sourdough, torn
3spring onions, sliced
large handfulfresh basil
4 tbspgood olive oil
2 tbspred wine vinegar
to tasteflaky salt and black pepper

Method

1Salt the tomatoes generously and leave in a colander for 20 minutes to draw out their juices. Catch the juices.
2Toss the bread with a little oil and salt, toast in a hot oven for 10 minutes until golden but still chewy in the centre.
3Whisk tomato juices with remaining oil and vinegar.
4Combine bread, tomatoes, spring onions and basil. Dress with the tomato vinaigrette.
5Leave to sit 20-30 minutes before serving — the bread needs time to absorb the dressing.

Tips

Use the best, ripest tomatoes you have. The juices they release are the dressing.

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