Panzanella – Bread & Tomato Salad
An easy, light and summery salad of country or sourdough bread pieces and tomatoes in a light olive oil, lime juice, tomato juice dressing.
For the Salad :
- 8 to 10 large tomatoes
- 1 tsp salt
- 250 gm country or sourdough bread
- 1 medium onion thinly sliced
- Small bunch of fresh basil leaves
- More salt for seasoning
For the Vinaigrette :
- 1/4 cup olive oil
- 1/2 tsp garlic paste
- 1/2 tsp mustard paste English or American
- 2 tsp honey
- 1 tsp red chilli flakes
- 1 1/2 tsp lime juice
Cut the tomatoes in smaller pieces and put them in a colander or strainer placed over a bowl. Add the salt and toss well. Keep aside for about 20 to 30 minutes for the tomato juices to drain from salting the tomatoes.
In the meanwhile, toast the bread pieces in the oven or on the stove till they’re a bit crunchy. Don’t dry them out.
Put the salted tomatoes in a salad bowl. Reserve the drained tomato juices for the vinaigrette. Add the sliced onion, the toasted bread and torn basil leaves.
Whisk together all the ingredients for the vinaigrette and the tomato juices. Add to the ingredients in the salad bowl. Mix gently to coat well. Season with more salt if necessary. Let it sit for about 15 to 20 minutes for the bread to absorb the vinaigrette and the flavours to develop.
Serve. Do not refrigerate. This salad is best made about half an hour before serving.