Tomato Panzanella with Manchego

Name: Tomato Panzanella with Manchego
Prep time: 10 min
Cook time: 10 min
Yield: Serves 1
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

Feed 1 person
Prep time 10m
Cook time 10m

Description

Panzanella is one of the most satisfying salad comes tomato season. It only requires a few ingredients and is also a superb zero waste recipe, as you are encouraged to use stale bread that might be sitting in your bread basket and revitalise it with the tomato juices.

For our recipe, we also topped the salad with manchego shavings for extra gourmet pleasure. If going vegan, ignore this step.

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

Method

Heat the grill at 200 degrees.
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.
In a bowl, whisk the tomato juices with the vinegar, the rest of the olive oil, oregano, mustard, salt and pepper.
Add the tomatoes, shallot, garlic and bread. Toss.
Serve the salad topped with manchego shavings and roughly sliced basil.

Tomato Panzanella with Manchego

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