Panzanella with ciabatta, tomato and basil

Ingredients

• 300 g good-quality ciabatta or sourdough bread
• Extra virgin olive oil, for drizzling
• Salt and black pepper

For the panzanella salsa

• 500 g large oxheart tomatoes
• 200 g finely chopped cucumber (peeled, deseeded)
• 100 g finely chopped red onion
• 100 g pomegranate seeds
• 15 g fresh basil leaves, thinly sliced, plus extra whole leaves to serve
• 60 g roughly chopped roasted walnuts
• 2 garlic cloves, crushed
• 150 ml good-quality extra virgin olive oil
• 2 tbsp sherry vinegar
• Salt and black pepper

Instructions

1. To make the panzanella salsa, coarsely grate the tomatoes with a box grater, reserving the juice and discarding the tomato skins. Combine in a medium bowl with the remaining salsa ingredients.
2. Preheat a chargrill pan or barbecue. Cut the bread into 2 cm slices and drizzle with olive oil. Sprinkle generously with salt and pepper, then grill until lightly charred. Remove to a cutting board, then cut into large chunks.
3. Combine the charred bread and prepared salsa in a large bowl and toss lightly to combine. Transfer to a large serving bowl, garnish with extra basil leaves and serve.

Note

Use stale bread that is at least 1 day old for this recipe and very ripe tomatoes.

Photography by Jiwon Kim.

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