Tomato Panzanella with Manchego
Drogo
1
10 minutes
10 minutes
Make the most of ripe, juicy tomatoes with this easy tomato panzanella with Manchego. Inspired by the classic Italian bread salad, this vibrant dish combines roughly chopped Coeur de Boeuf tomatoes with toasted ciabatta, fresh basil, garlic and shallot, all tossed in a tangy balsamic and olive oil dressing. The crisp bread soaks up the delicious tomato juices, while shavings of semi-cured Manchego add a savoury, nutty finish. Ready in around 20 minutes, this tomato panzanella recipe is a simple, flavour-packed way to use up stale bread and create a satisfying summer salad, whether served as a light lunch, a starter or a side dish.
Ingredients
- 1kg of Coeur de Boeuf tomatoes, roughly chopped, keeping the juices
- Handful of basil
- 2 garlic cloves,
- 1 tsp of garlic powder, minced
- 1 shallot, sliced
- Half of ciabatta loaf, cut in large cubes
- 100g of semi-cured manchego
- 3 + 1 tbsp of olive oil
- 2 tbsp of balsamic vinegar
- 1 tsp of oregano
- 1 tsp of mustard
- Salt and pepper
Directions
Step 1, Heat the grill at 200 degrees.
Step 2, Coat the bread cubes with 1 tbsp of olive oil, garlic powder, salt and pepper. And place on the grill for 5 to 10 min, turning halfway through, until golden on both sides.
Step 3, In a bowl, whisk the tomato juices with the vinegar, the rest of the olive oil, oregano, mustard, salt and pepper.
Step 4, Add the tomatoes, shallot, garlic and bread. Toss.
Step 5, Serve the salad topped with manchego shavings and roughly sliced basil.
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