Simple Panzanella Salad
Panzanella salad is a popular Tuscan dish.The bread is tossed with the tomatoes and oil, it soaks any remaining juices in the bowl, whilst remaining crispy. Perfect served either with a delicious steak. This dish is equally great for brunch or breakfast with a fried egg on the side.
lunch time treat • luxury food • freshly grown produce • perfect for a light lunch • vibrant & tasty
Serves: 4 - 6
- 500g Heritage tomatoes
- 1 tsp salt
- 250g sliced Spelt and Honey Loaf, cut into 3cm cubes
- 5 tbsp rapeseed oil
- 2 medium garlic cloves, peeled and crushed
- 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
Cooks in: 25 minutes • Difficulty: Easy
- 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.
- 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, 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 to combine.
- Toss the Heritage tomatoes in the dressing along with the toasted Spelt and Honey Loaf and sundried tomatoes.
- Adjust the seasoning, toss through the micro leaves, and serve immediately.