Tuscan Panzanella Salad

Laura Sharrad

Ingredients:

1kg assorted heirloom tomatoes, red yellow and green
1 clove garlic
½ bunch basil leaves, picked
½ loaf stale ciabatta bread, torn
Extra virgin olive oil
Aged italian balsamic vinegar
Sea salt flakes
Black pepper

Method:

Quarter & roughly chop the tomatoes in all different shapes.
Tear the bread and add a good amount of olive oil into a fry pan, covering the bottom of the pan. Tear the bread into mouth size pieces and begin to fry off until crispy & golden on the outside, and fluffy in the middle.
In a bowl. Grate the garlic, and begin to make a marinade with olive oil, salt, balsamic, black pepper & torn basil leaves
Dress the tomatoes & bread & serve

Our friends at Wine Selectors suggest pairing this dish with a Fiano.

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