Smokey Panzanella Salad with PROPERONI®

Serves 4

It’s worth getting the best tomatoes you can for this salad. A mixture of varieties, colours and sizes, will really add interest. Some recipes for this dish call for stale bread, but we think freshly made croutons add a nicer texture and flavour.

 

·       750g Mixed tomatoes

·       250g Sourdough bread

·       2 small shallots, peeled and sliced thinly 

·       1x 80g pack PROPERONI® pepperoni crumble

·       80ml Olive Oil for dressing and more for drizzling onto croutons

·       40ml Red wine vinegar

·       Pinch of sugar

·       Small bunch of fresh basil (30-50g)

·       Sea Salt and pepper

 

1.      Cube the bread into cherry tomato sized pieces and spread out onto a lined baking sheet. Drizzle with a little oil and sprinkle with salt. Bake at 180C for around 12-15 minutes until golden and crunchy.

2.      While the croutons are baking, cut the tomatoes up into various sizes. Put into a bowl with a good sprinkling of sea salt (about 1tsp) and a tiny pinch of sugar. Leave for 10 minutes or so.

3.      While the croutons are cooling add the red wine vinegar and the 80ml oil to the tomatoes. Mix well. Leave for another 10-15 minutes.

4.      When you are ready to serve, combine the tomatoes and all the accumulated juices, with the croutons. Stir through the PROPERONI® pepperoni crumble and finally add the basil just torn into rough pieces (save a few leaves for garnish).

5.      Mix everything well, but gently, so as not to break things up too much and check once more for seasoning. Add more salt and pepper should you wish and garnish with a few more basil leaves.