Recipes
Tilly Ramsay's super tomato mess
'This is my take on the Italian bread and tomato salad panzanella – it is so super-simple’
'This is my take on the Italian bread and tomato salad panzanella – it is so super-simple’
(88 votes)
Cook: 20 Mins
Serves: 8
Price: 60p per serving
Nutritional Information
Each 285g serving contains
Energy
1479kj
353kcal
1479kj
353kcal
18%
Fat
18.8g
18.8g
Med
27%
27%
Saturates
6.0g
6.0g
Med
30%
30%
Sugars
6.8g
6.8g
Med
8%
8%
Salt
0.88g
0.88g
Med
15%
15%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
519kj/124kcal
Typical energy values per 100g:
519kj/124kcal
Ingredients
1kg ripe vine tomatoes
1 cucumber
1 red onion
Handful basil leaves
450g loaf stale sour dough or other crusty bread
2 x 125g mozzarella balls
3 cloves garlic
8tbsp extra virgin olive oil
3tbsp red wine vinegar
Method
1
Roughly chop the tomatoes and put into a large bowl, making sure you catch all the seeds and juices, too.
2
Halve the cucumber lengthways then scrape out the seeds with a teaspoon. Slice the cucumber and add it to the tomatoes.
3
Peel, halve and finely slice the onion then add it to the bowl. Tear the basil leaves and put into the bowl, too.
4
Tear the bread into bite-sized chunks with your hands then do the same with the mozzarella. Add them to the bowl.
5
Peel the garlic cloves and crush them with a garlic crusher. Whisk together in a small bowl with the olive oil and red wine vinegar. Season with salt and pepper. Pour the dressing over the salad.
6
Now the fun bit. Roll up your sleeves and mix everything together with clean hands, squishing until it is well mixed.
7
Cover the bowl with clingfilm and leave on the worktop to marinate for at least 30 mins before serving.