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Tomatoes

Ambassador's Panzanella Recipe

Dear Shorefield Country Park Ambassador,

Our Head Chef Simon has shared a delicious, simple, and healthy summer recipe for the Tuscan classic dish of Panzanella.

Why not give it a try and post the pictures of your attempts on the Ambassadors’ Facebook page.

Ingredients

  • 1kg ripe mixed tomatoes, halved if small, quartered if large
  • 300g day-old sourdough or ciabatta, torn into large chunks
  • 100ml extra virgin olive oil
  • 50ml red wine vinegar
  • 1 small shallot, finely chopped
  • 50g tin anchovies, drained and roughly chopped
  • 100g black olives, pitted
  • Large handful of basil leaves, torn

Method

STEP 1 - Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.

STEP 2 - Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.

STEP 3 - In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

We hope you enjoy.

Simon Hallam, Head Chef at Shorefield Country Park.

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