RECIPE: Panzanella salad

Now that the temperatures are warming up again, I only think of one thing: salad for dinner. Not just any salad, but a really tasty one. One that helps us meet our daily goal of 3 servings of vegetables and 2 servings of fruit per day. This bread and tomato salad is nice and fresh and summery, yet hearty enough to eat for lunch or a light dinner. Although it has a reputation as a Tuscan dish, bread salads are not uncommon elsewhere in the Mediterranean. And let's make one thing clear: panzanella is not a tomato salad with bread; it is a bread salad flavored with vegetables. To make this dish a hit, take some pretty good tomatoes, the only type of tomatoes that this salad should actually be made with.

Ingredients for 4 people

500 grams cherry tomatoes and 4 large heirloom tomatoes or regular tomatoes (as long as they are intense)

1 small Italian-style sourdough bread (such as ciabatta)

1/4 cup extra virgin olive oil

salt and freshly ground black pepper

1/2 small red onion or 2 small shallots, finely chopped

2 cloves garlic grated

1 ball fresh mozzarella, drained and torn into bite-sized pieces (optional)

1 tablespoon red wine vinegar

1/2 teaspoon dijon mustard

1/2 tablespoon balsamic vinegar, for drizzling handful

fresh basil leaves, torn or cut into ribbons

Preparation

1. Preheat the oven to 250°C. Slice the tomatoes and place them in a colander over a bowl.
2. Season with salt and mix gently to combine. Let rest for at least 10 minutes.
3. Then make the croutons. Cut (or tear, for a more rustic presentation) bread into cubes and place in a large bowl.
4. Drizzle the bread cubes with 3 tablespoons of olive oil, season with salt and pepper and toss.
5. Spread in an even layer on a baking sheet and bake until crispy and golden brown but still tender, about 15 minutes, tossing halfway through.
6. Remove from oven, and let cool. To make the vinaigrette, set the seasoned tomatoes aside and add the onion, garlic, vinegar, mustard, and ¼ cup olive oil to the bowl of tomato juice. Beat well to emulsify and season.
7. Return the tomatoes to the bowl and add the toasted bread and mozzarella.
8. Toss to coat and let stand until the bread has absorbed most of the vinaigrette.
9. Just before serving, add the basil and drizzle with balsamic vinegar. Do you want to give this salad an extra something? We like to work with or with a bunch of grilled cherry tomatoes.