A traditional Italian salad, this is a brilliant way to enjoy the season's new baby tomatoes. It's best eaten at room temperature and can be made a few hours ahead and simply set aside until you want to serve it.
- 1 loaf Waitrose Ready to Bake Ciabatta, cooked according to pack instructions
- 500g baby plum tomatoes
- 1 shallot, very thinly sliced
- 1 clove garlic, finely chopped
- 3 tbsp olive oil
- Grated zest and juice of 1 lime
- ½ x 185g jar D'Amico Oven Dried Black Olives
- ½ x 225g pack Waitrose Solo Baby Spinach
- Using a serrated knife, cut the bread into 2cm thick slices. Arrange the bread on 4 large individual plates or on 1 large serving platter.
- Place the tomatoes in a large bowl, then roughly crush them with the end of a rolling pin. Stir in the shallot, garlic, olive oil, lime zest and juice and 3 tbsp cold water.
- Pile the tomato mixture onto the bread and set aside for 1-2 hours to allow the flavours to mingle. The bread will soak up all the juices from the tomatoes and soften in places.
- When ready to serve, scatter the olives and baby spinach leaves over the bread and tomatoes.
If you don't have time to set the panzanella aside, it's very easy to turn this recipe into bruschetta. Toast the bread until browned, then top with the tomato mixture and serve it immediately.
- Preparation time: 10 minutes, plus 1-2 hours resting time
- Total time: 1 hour 10 minutes to 2 hours 10 minutes
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This recipe was first published in Fri Mar 01 00:00:00 GMT 2002.