This is one of my go-to easy summer favourites. Everything is cooked in just two roasting tins and is on the table in half an hour, yet it’s a dish that looks impressive and livens up any meal.
A panzanella is a Tuscan tomato salad traditionally made with stale bread, but I’ve given it an indulgent twist and used Tesco Finest sourdough for its tangy taste and airy texture. I like this warm version where the tomatoes are roasted until juicy and the bread is crisped in the oven before everything is mixed together and finished with Tesco Finest buffalo mozzarella from the Campania region, bringing a creamy texture and fresh flavour to the dish.
This recipe makes the most of the tomatoes, which are at their best at this time of year. I’ve used a mix from the Tesco Finest range for a sweet and full-bodied flavour.
Prep10 minCook20 minServes4
500g Tesco Finest mixed baby tomatoes270g Tesco Finest mini San Marzano tomatoes5 tbsp Tesco Finest Sicilian extra virgin olive oil,plus extra to serve2 large garlic cloves,thinly sliced250g Tesco Finest white sourdough loaf,roughly torn into chunky pieces1 tbsp red wine vinegar210g Tesco Finest Kalamata olives,pittedBig handful fresh basil,torn, plus extra to serve2 balls Tesco Finest buffalo mozzarella,torn
Wine pairingTesco Finest Montepulciano d’Abruzzo
Heat the oven to 200C (180C fan)/390F/gas 6. Halve any larger tomatoes and keep the smaller ones whole. Toss in a large roasting tin with 3 tbsp of the olive oil, the garlic and a good scrunch of sea salt. Roast for 20 minutes. Toss the chunks of sourdough in the remaining olive oil, spread out on a flat baking sheet and bake for 10 minutes or until golden brown.
Add the vinegar, olives, basil and half the bread to the baking tin with the roasted tomatoes to soak up all the juices. Scrape into a serving dish and add the rest of the sourdough and mozzarella. Finish with extra basil and a drizzle of olive oil.
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