Panzanella

Panzanella

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

This traditional Tuscan salad is served in summer when tomatoes are at their ripest and basil is at its most aromatic. These top-quality ingredients are bound with fantastic extra virgin olive oil, for, like most great salads, panzanella is only equal to the sum of its parts.

I love panzanella, as it goes so well with everything: you can serve it with seafood such as prawns, lobster and squid; with meat, either chicken or lamb; or as a stand-alone salad. I like to use overripe tomatoes, as they are juiciest. If you like, to finish you could add some Marinated re-roasted peppers, half a dozen anchovies and some fresh buffalo mozzarella.

Ingredients

Quantity Ingredient
1/2 quantity Bruschetta
500g overripe vine-ripened tomatoes
small bunch basil, leaves picked
2 garlic cloves, peeled
salt
2 tablespoons red wine vinegar
100ml best-quality extra virgin olive oil
freshly ground black pepper
handful wide-leaf rocket

Method

  1. Pull the prepared bruschetta into chunks or large pieces and place in a bowl.
  2. Halve the tomatoes and squeeze the seeds and juice through a sieve into a separate bowl. Discard the seeds and keep the juice for the dressing. Break up the tomatoes.
  3. Rip half the basil into a mortar, along with the garlic and a good pinch of salt. Pound to a pulp. Add the red wine vinegar and reserved tomato juice. Gradually add the olive oil and adjust the seasoning.
  4. Combine the broken bread with the broken tomatoes, then add the basil dressing and squeeze together to combine all the flavours.
  5. To finish, add the rocket and remaining basil leaves, and toss together. Serve straight away.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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