Panzanella Salad

Juicy, fresh and roasted tomatoes, chunky toasted bread and a delicious dressing. This is my take on the Tuscan salad and a great way to use up any stale, crusty bread.

THIS SALAD HAS THREE MAIN ELEMENTS

• Good quality, ripe tomatoes, I used a selection of different heirloom tomatoes

• Crusty bread, I love using a sourdough or baguette

• A simple dressing.

• I also find adding fresh herbs adds another layer of flavours (optional)

This is probably more of a summer dish, but I found a large box of heirloom tomatoes at our grocer and this is the best salad to make to celebrate them.

OTHER INGREDIENTS YOU CAN ADD

• Fresh Cucumber

• Red onion or shallots, sliced

• Sweet peppers

  
  

THE TOMATOES

The tomatoes are really the star of the salad, so it's important to use perfectly ripe tomatoes that have a good flavour.

I personally love using a variety of tomatoes in the salad, for different flavours and textures. I also like roasting a few to add another flavour layer. This is not the classic way of making the salad, but it's a nice addition to the salad.

The roasting juices are then used in the dressing and add a wonderful sweetness. It will help the salad really celebrate the tomatoes and their flavours.

THE BREAD

Using stale bread is best. Alternatively you can use fresh bread and toast it.

However the bread needs to be something like an Italian bread, a sourdough or a ciabatta like bread. It needs to be a crusty loaf with a dense, chewy centre. A good crunchy crust will allow it to sit in the dressing without falling apart. Using the pre-cut sandwich bread slices will not work in this salad as they will get too soggy and mushy.

THE DRESSING

I love a dressing made with a good extra virgin olive oil, balsamic or red wine vinegar, Dijon mustard, fresh garlic, seasoned with sea salt and cracked black pepper..

TIP!

Salt the tomatoes first. Do this by slicing the tomatoes, sprinkling them with a bit of salt and let them sit for about 15 minutes. This will help the tomatoes release water and intensify their flavours.

Once the salad has been mixed let it sit for about 20 - 30 minutes to allow the bread absorb the flavours.

THIS SALAD

Makes a wonderful side salad to a Summer BBQ or serve it as a main

OTHER SALADS YOU MIGHT LIKE

Summer Orzo Salad

Roasted Cauliflower and Chickpea Salad

Carlin peas, Cucumber and Tomato Salad

Jennifer Aniston Salad

PANZANELLA SALAD

Juicy fresh and roasted tomatoes, chunky toasted bread and a delicious dressing. A wonderful Tuscan salad and a great way to use up any stale bread.

TIME about 30 min

SERVES 2 - 3

INGREDIENTS

• A variety of tomatoes, about 750g

• 4 - 5 thickly sliced Italian or sourdough bread, cut into bite-size chunks

• Sea Salt

• Olive oil, for roasting

• 2 tbsp finely chopped, fresh chives

• a handful of fresh basil leaves, roughly torn

FOR THE DRESSING

• 2 tbsp red wine vinegar or balsamic

• 1 clove garlic, crushed

• 4 - 5 tbsp extra virgin olive oil

• 1 tsp Dijon Mustard

• Black pepper to taste

INSTRUCTIONS

1. On a roasting tray, drizzle the bread chunks with a bit of olive oil. Mix and spread them out evenly on the tray. Grill for about 5 - 8 minutes or until crispy and golden. Remove and set aside.

2. Whilst the bread is toasting cut the tomatoes into bite-size pieces or wedges. I like a variety of shapes and sizes.

3. Once the bread is out change the oven from grill to 200C.

4. Take about 1/3 of the chopped tomatoes and transfer to a deep roasting dish. Drizzle with a bit of olive oil and sea salt. Spread the out evenly and roast in the oven for about 15 minutes until they are soft and juicy.

5. Whilst the tomatoes are in the oven, salt the remaining tomatoes with a little bit of salt and set aside for about 15 minutes. This will let the tomatoes release juices or excess water. Do not discard these juices.

6. To make the dressing, mix the roasting juices, the juices from the fresh tomatoes and the remaining dressing ingredients. Whisk until all well combined. Taste and adjust seasoning as needed.

7. In a large salad bowl mix the bread, the fresh and the roasted tomatoes, fresh herbs and drizzle with about 2/3 of the dressing. Mix well. Add more dressing as needed.

8. Let it sit for at least 20 minutes before serving.

9. Taste and add more dressing as needed to serve.