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:

  1. Quarter & roughly chop the tomatoes in all different shapes. 
  2. 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.
  3. In a bowl. Grate the garlic, and begin to make a marinade with olive oil, salt, balsamic, black pepper & torn basil leaves
  4. Dress the tomatoes & bread & serve

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

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