© J Sainsbury plc 2020
Jubilee tomato panzanella salad
A Tuscan speciality, this salad is so delicious you'll suspect it's not a salad
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Ready in 10 minutes
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Cooking time 5 minutes
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Prep time 5 minutes
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Serves 6 people
Ingredients
- 800g Jubilee tomatoes
- 270g ciabatta loaf, sliced
- 2 tbsp olive oil, plus extra for griddling
- 1 tbsp balsamic vinegar, plus extra to serve
- 1 tsp Dijon mustard
- Pinch of sugar
- 28g fresh basil leaves, torn
- 1 small red onion, thinly sliced
Method
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1
Remove the tomatoes from the vine and wash. Heat the griddle pan, then drizzle the bread with olive oil and griddle the slices for 2 minutes on each side. Leave to cool.
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2
In a small bowl, whisk together the oil, balsamic vinegar, mustard and sugar. Season to taste. Thinly slice the tomatoes and toss with the basil, red onion and the dressing.
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3
Break the ciabatta slices into bite-sized pieces and layer with the tomato salad. Finish with a drizzle of the balsamic vinegar to serve.
