CLASSIC PANZANELLA SALAD

Serves 6

1.1kg mixed ripe tomatoes, cut into bite-size pieces

340g sourdough bread, cut into small cubes

150ml extra-virgin olive oil

1 small shallot, minced

2 cloves garlic, minced

½tsp Dijon mustard

2tbsp red wine vinegar

Small handful basil leaves, roughly chopped

Place the tomatoes in a colander set over a bowl. Season well with salt then toss. Set aside to drain, tossing occasionally, for a minimum of 15 minutes. Meanwhile, preheat the oven to 180°C. In a large bowl, toss the bread cubes with 30ml olive oil. Transfer to a rimmed baking sheet. Bake for about 15 minutes, until crisp but not browned. Remove from the oven and leave to cool.

Remove the tomatoes from the colander and set aside. Add the shallots, garlic, mustard and vinegar to the bowl of drained tomato juice. Whisking constantly, drizzle in the remaining 120ml olive oil. Season the dressing to taste. Combine the toasted bread, tomatoes and dressing. Add the basil leaves. Toss everything and season. Rest for 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.