RECIPE: PANZANELLA
It would be a crime, we think, to waste good bread. Even when stale your favourite loaf can lend its flavours to a new dish.
This is our take on a Panzanella salad; rustic, wholesome, punchy and full of our summer hero; tomatoes!
INGREDIENTS
500g ripe mixed tomatoes
150g day old sourdough (or other favourite) cut into bitesize chunks
50ml good extra virgin olive oil
25ml red wine vinegar
1 shallot sliced very thin
50g olives (optional)
Basil leaves or parsley torn, to taste
method
Pop your oven on at 180
Roughly chop your tomatoes, coat in a large pinch of salt and leave for 15 mins to extract some of the juices
Place the bread chunks onto a baking tray with 1 tbs olive oil and a little salt, and bake for 10-15 mins or until lightly toasted
In a bowl whisk the rest of the oil, vinegar and shallot, season to taste
Bring together all components with a hand-full of herbs, serve and enjoy!
Our take on a Panzanella: a delicious starter, main, or light lunch!