A simple panzanella salad, the classic Tuscan bread salad, is a great way to use up stale sourdough. What we love most about Panzanella is the dressing, which is formed from the delicious tomato juices that have been drawn out of the tomatoes by the sea salt, and seasoned with it at the same time. Simply delectable.
INGREDIENTS
Mixed ripe tomatoes, different colours and sizes
Stale or lightly toasted sourdough, roughly torn
Red onion, sliced
Cucumber, chopped
Capers
Red wine vinegar
Extra virgin olive oil
Basil leaves
Tasman Sea Salt Natural Flakes
METHOD
Cut the tomatoes - we love a rustic salad so like to cut them into different sizes and shapes.
Sprinkle with a teaspoon of Tasman Sea Salt Natural Flakes and leave for 20 minutes to allow the salt to draw the juice out of the tomatoes. This well seasoned juice forms the dressing, along with four good glugs of olive oil and two of red wine vinegar.
Half an hour before you want to eat, add the bread, cucumber, sliced red onion and capers and mix together. This will allow time for the bread to soak up some of the oily juices.
Finish with basil leaves to serve.
