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Warm Panzanella Salad with Daylesford Heritage Tomatoes

MAIN DISHES / SALADS AND SIDES / SUMMER

INGREDIENTS

(Serves 2 as a main or 4 as a side)
  • 100g stale sourdough bread
  • 2 garlic cloves, finely chopped
  • 5 tbsp olive oil
  • 600g heritage tomatoes
  • ½ red onion, sliced
  • 1 red chilli, finely chopped
  • 200g fresh shelling beans (such as borlotti, cannellini, or broad beans) or 1/2 tin of organic beans such as haricot or flageolet, drained and rinsed
  • 15g basil leaves, roughly torn
  • squeeze of lemon
  • sea salt

A quick, filling and thoroughly easy dish for a vegetarian summer supper or as part of a delicious lunch, this warm panzanella champions one of our favourite summer ingredients at Daylesford – our exquisite homegrown heritage tomatoes.

We grow over 40 varieties of tomato in our organic Market Garden and every year we are in awe of their colours, texture and unrivalled sweetness. Most of the time we tend to enjoy them raw but every now and then a glut calls for a little variation and this quick cooking technique brings out their wonderful flavour.

METHOD

DIFFICULTY: Easy

Preheat the oven to 180°C.

Tear the sourdough bread into bite-sized chunks and place in a bowl with the garlic, 2 tablespoons of the olive oil and a pinch of sea salt. Toss until the bread is thoroughly coated then transfer to a baking tray. Bake in the oven for 8–10 minutes until crisp and golden, turning once as it cooks. Tip the bread into a bowl to cool and add the tomatoes to the tray.

Turn the oven up to 220°C. Smother the tomatoes with 2 tablespoons of olive oil and bake for 4–5 minutes until they are just beginning to soften and the skins are starting to blacken.

Meanwhile put the red onion, chilli, a pinch of salt and a twist of black pepper into a bowl and massage until the onion softens and releases a little liquid.

If using the fresh beans, bring a pan of salted water to the boil, add the beans and simmer for 3–4 minutes until soft.

In a bowl, gently mix the tomatoes, onions and beans and season once more with a generous pinch of salt and pepper. Top with the crispy sourdough and scatter over the basil leaves. Drizzle over the remaining 1 tablespoon of olive oil and finish with a good squeeze of lemon.

Serve straight away.

KO Organic Panzanella Salad Recipe 2

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