Heritage Tomatoes, Torn Sourdough and Basil Oil
A tomato-and-bread salad in the Tuscan panzanella spirit, with bread toasted until it shatters, then left to drink up tomato juice. The vivid green basil oil is the sort of thing you will want to drizzle on everything.
- Vegetarian
- Vegan option
Method
Put the sliced red onion in a small bowl with the vinegar and a pinch of salt. Leave to soften and pink up while you do everything else.
Heat the oven to 200°C (180°C fan)/gas 6. Toss the bread with 3 tbsp olive oil and half a teaspoon of salt and spread on a tray. Bake for 10 minutes until deep golden and crisp but not rock hard.
For the basil oil, drop the basil into boiling water for 10 seconds, scoop into iced water, squeeze dry, then blitz with the oil, garlic and salt until bright green. Strain through a sieve if you want a clear oil, or leave as is.
Cut the tomatoes into wedges, slices and halves for variety. Put in a large bowl with the remaining salt and oil and leave for 10 minutes so the juices run.
Add the bread, onions with their vinegar, and capers. Toss gently, then spoon onto a platter. Drizzle with basil oil and serve within 15 minutes while the bread still has some bite.
Serving ideas
Wonderful with grilled meats or fish, or as the centrepiece of a summer table with burrata or mozzarella on the side.
•Variations
Make it yours
Make it creamy
Tear a ball of burrata over the top just before serving.
Add something salty
Anchovy fillets, olives or shaved ricotta salata all work well.
Go vegan
The salad is already dairy-free; use a vegan sourdough and skip any cheese.
