Golden Tomato Panzanella with Charred Sourdough

⏱ 35 min · Serves 4

A gutsy Tuscan bread salad where ripe tomatoes do the seasoning for you. Toasted sourdough soaks up the sweet-sharp juices while still keeping a little chew, and torn basil plus a whisper of garlic tie it all together. Best made in high summer, eaten outdoors with a cold glass of something white.

Per serving: 460 kcal · 11.0g protein · 50.0g carbs · 24.0g fat

Ingredients

• 350g stale sourdough or ciabatta, torn into rough 3cm chunks
• 5 tbsp extra virgin olive oil, plus extra to finish
• 800g ripest mixed tomatoes (a mix of large and cherry)
• 1 tsp fine sea salt
• 1 small red onion, very thinly sliced
• 2 tbsp red wine vinegar
• 1 garlic clove, halved
• 1 cucumber, peeled, deseeded and cut into chunks
• 1 tbsp capers, drained
• 30g large basil leaves
• Freshly ground black pepper
• Optional: 6 anchovy fillets in oil, or 125g torn mozzarella

Method

1. Heat the oven to 200C/180C fan. Toss the torn bread with 2 tbsp of the olive oil and a pinch of salt, spread on a baking tray and bake for 10-12 minutes until golden at the edges but still a little soft in the middle. Cool slightly.
2. Meanwhile, cut the large tomatoes into thick wedges and halve the cherry tomatoes. Put them in a colander set over a large bowl, sprinkle with the sea salt and leave for 15 minutes so the juices drip through.
3. Put the sliced red onion in a small bowl with the red wine vinegar and a pinch of salt to soften and turn pink.
4. Rub the cut garlic clove all over the warm bread chunks, then discard the garlic.
5. Whisk the remaining 3 tbsp olive oil into the collected tomato juices in the bowl, along with the vinegar drained from the onions and plenty of black pepper.
6. Add the bread to the dressing bowl and toss well, letting it drink for 5 minutes.
7. Fold through the tomatoes, drained onions, cucumber and capers. Taste and adjust with salt, pepper or a splash more vinegar.
8. Tear in the basil, add the anchovies or mozzarella if using, and leave to sit for 10 minutes before serving. Finish with a generous drizzle of olive oil.