TOMATO, BASIL & BREAD SALAD

Summer is a tomato salad. This is an improvised Panzanella recipe - a salad of day old bread and sun ripen tomatoes - where stale bread is torn and soaked briefly in a little water to soften to a chewy texture, then mixed with summer’s sun ripened tomatoes. I have quickly fried the bread for some crispy edges before tossing in the dressing to create a mix of soft-spongey, chewy and crunchy textures. The mix of heirloom tomatoes offers both an array of colour, texture and slight flavour variation in varieties.

To turn this dish into a meal rather than a side dish, add extras such as torn burrata strewn over the top with pancetta, or grilled tuna broken into chunks, or just some diced cucumber. 

serves 4-6

500g mixed ripe tomatoes (heirloom tomatoes and Ox heart tomatoes)

1 teaspoon sea salt

125g bread, about 1/3 loaf (try using 1-2 day old Millers ciabatta, or Mother Mary’s country loaf) 

½ bunch basil, leaves picked

1 garlic clove

125ml (½ cup) extra virgin olive oil

2 tablespoons Crittenden’s white wine vinegar

1 small red salad onion, very finely sliced

Depending on the size of the tomatoes, cut into 2cm size chunks (cut a cherry sized tomato in half). Transfer the tomatoes into a sieve sitting over a large bowl. Sprinkle with the salt and gently toss to coat. Set aside for 15 minutes.

Meanwhile, tear the bread into 2-3cm pieces. Remove any tough hard crusts. 

Heat 2 tablespoons of olive oil in a large frying pan. Add the bread and fry for about 2 minutes, tossing occasionally until the edges are crisp and turn a light golden brown. Set aside.

 Blend half of the basil leaves with the garlic, vinegar and remaining olive oil in a food processor to a puree. Stir the basil mixture into the tomato juice collected in the bowl. 

 When ready to serve, add the bread to the bowl, tossing to coat in the mixture. Then gently toss through the tomatoes, onions and remaining basil leaves with the bread to combine. Check seasoning adding extra salt if needed. Transfer to a serving platter.

Recipe by Fiona Hammond, February 2022