Heirloom Tomato Panzanella
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Total: 25 mins
British heirloom tomatoes fresh from the Isle of Wight are the stars of this well-loved summer salad. The tomatoes are tangy and juicy with plenty of sweetness. They're tumbled with griddled peppers, crunchy sourdough croutons and fresh basil to make a colourful salad that's full of fresh flavours. A sharp baslamic dressing ties it all together. Let the salad sit for a few minutes before serving so all the flavours can soak in.
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483 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 1 lemon
  • 1 yellow pepper
  • 500g heirloom tomatoes
  • 1 garlic clove
  • A handful of basil
  • 150g sourdough croutons
  • 2 tbsp balsamic vinegar
Step by step this way
  • 1.

    Trim, peel and finely slice the red onion. Pop it in a large bowl. Squeeze over the juice from half the lemon. Sprinkle over a pinch of salt and scrunch together for 1 min. Set aside to lightly pickle.

  • 2.

    Place a large griddle pan on a high heat for 2 mins till lightly smoking. Halve the pepper and scoop out the seeds and white pith. Slice into thick lengths. Cook on the hot griddle for 6-8 mins till the skin is charred and blistered.

  • 3.

    When the pepper strips are cooked, scoop them into a small bowl and cover the bowl with a plate. Set aside till cooled. This will help you remove the skin later.

  • 4.

    Roughly chop the tomatoes, reserving one large tomato to the side. Pop the tomatoes in the bowl with the onion. Season with salt and pepper and drizzle over 1 tbsp olive oil. Coarsely grate in the large tomato. Peel and grate in the garlic clove.

  • 5.

    Remove the skin from the pepper strips and roughly chop the flesh. Add it the bowl. Pick the basil leaves off their stalks and add to the bowl.

  • 6.

    Tip in the sourdough croutons and give the mixture a toss. Pour over the balsamic vinegar and drizzle over 2 tbsp olive oil. Season with salt and pepper before tossing to coat. Allow the mixture to sit for 15 mins, tossing occasionally, to help the croutons absorb the tangy dressing and soften slightly.

  • 7.

    Divide the salad between two plates. Serve straight away.

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