Recipes Salads No. 49

Garden Panzanella

Name: Garden Panzanella
Total time: 20 min
Yield: 4 servings
Ingredients: 1 1/4 lb ripe heirloom tomatoes, roughly chopped; 7 oz day-old ciabatta or sourdough, torn; 3 spring onions, sliced; large handful fresh basil; 4 tbsp good olive oil; 2 tbsp red wine vinegar; to taste flaky salt and black pepper

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

Grows from Heirloom TomatoBasilSpring Onion

Fig. 01 · Garden Panzanella Salads

Serves

Prep

20m

Difficulty

Easy

What you'll need

Ingredients

Serves 4

1 1/4 lb ripe heirloom tomatoes, roughly chopped
7 oz day-old ciabatta or sourdough, torn
3 spring onions, sliced
large handful fresh basil
4 tbsp good olive oil
2 tbsp red wine vinegar
to taste flaky salt and black pepper

How it comes together

Method

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

From the kitchen

Tips

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

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Recipe name

Garden Panzanella

Ingredients

Method

Tips

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