Warm Panzanella Salad with Daylesford Heritage Tomatoes
- 1hr 20min
A quick, filling and thoroughly easy dish for a vegetarian summer supper or as part of a delicious lunch, celebrating our heritage tomatoes.
(SERVES 2 AS A MAIN OR 4 AS A SIDE)
100g stale sourdough bread
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.
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