RECIPE: PANZANELLA

26 Jul

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

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!

RECIPE

Jenny Johnson