Panzanella is a delightfully simple, rustic Tuscan salad made from the best seasonal tomatoes, muddled with torn bread which soaks up their wonderful sweet juices. This salad calls for brightly coloured tomatoes, such as our beautiful naturally-grown yellow cherry plums grown in Kent, with their super sweet and juicy flesh and sunny yellow hue. Enjoy as a side dish at your next BBQ or as a light main.
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Here's how you do it
Tear the sourdough into bite-sized pieces and place in a mixing bowl. Wash all of the tomatoes, then half the smaller cherries and thickly slice the larger tomatoes and add to the bowl. Peel and thinly slice the red onion and add to the tomatoes then sprinkle over a good pinch of salt and pepper, 1 tbsp white wine vinegar and 2 tbsp olive oil.
Move everything around with your hands so the bread soaks up all the wonderful juices. You can leave this for up to 30 minutes at room temperature to let the ingredients get to know each other, but not too long that the bread disintegrates.
Tear the basil leaves into pestle and mortar and add the garlic clove, the remaining vinegar and olive oil. Bash to form a coarse pesto (alternatively you can use a food processor).
Divide the salad between your plates and drizzle over the basil pesto and serve.