Panzanella salad is a popular Tuscan dish in which crispy bread is tossed with tomatoes and oil, soaking up the juices in the bowl, making a light, refreshing lunch. Perfect served either with a delicious steak or with a fried egg on the side.
Cooks in: 25 mins
- 500g Heritage tomatoes
- 1 tsp salt
- 250g Spelt and Honey Loaf
- 5 tbsp rapeseed oil
- 2 medium garlic cloves (optional)
- 2 tsp Dijon mustard (optional)
- Juice of ½ lemon
- Freshly Ground Black Pepper
- ½ a jar Belazu Sundried Tomatoes and its Marinade
- A handful of micro leaves
- Cut the tomatoes into bitesize pieces and place in a colander over a bowl. Sprinkle with the salt, toss to coat and leave to drain for 15 minutes, reversing the tomato liquid.
- Cut the Spelt and Honey Loaf into 3cm cubes. Toss the bread cubes in 3 tbsp of the oil and toast in a hot frying pan until golden in colour. Remove from the pan and allow to cool.
- Remove the colander from the top of the bowl and place to one side. Add the garlic (crushed), mustard (if desired), lemon juice, sundried tomato marinade, and a little bit of black pepper to the tomato juice in the bowl along with the remaining oil. Whisk well.
- Toss the Heritage tomatoes in the dressing along with the toasted Spelt and Honey Loaf and sundried tomatoes.
- Adjust the seasoning if desired and toss through the micro leaves. Serve immediately.