Rosa tomato Panzanella

Name: Rosa tomato Panzanella
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 2 handful rosa tomatoes cherry or vine; 2 -3 bread sliced sourdough or ciabatta; 1 garlic cloves; 12 olives black, torn in half; mozzarella cheese fresh ball, torn; 4 anchovy fillets torn; handful fresh basil; 2 Tbs pine nuts toasted; 1 dark chocolate; olive oil extra virgin; vinegar smoked red wine or balsamic

4 servings Prep: 10 mins, Cooking: 15 mins

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An Italian panzanella salad is one of the best ways to enjoy fresh tomatoes. Brilliant as a quick lunch or with a braai.

By Food24 January 26 2011

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Ingredients (11)

2 handful	rosa tomatoes — cherry or vine
2 -3	bread — sliced sourdough or ciabatta
1	garlic — cloves
12	olives — black, torn in half
	mozzarella cheese — fresh ball, torn
4	anchovy fillets — torn
handful	fresh basil
2 Tbs	pine nuts — toasted
1	dark chocolate
	olive oil — extra virgin
	vinegar — smoked red wine or balsamic

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Method:

Squash the garlic clove with the flat side of a knife’s blade and rub the
bread with it.
Drizzle bread with a little bit of oil. Tear the bread into chunks (most people remove the crusts, but they don’t
bother me).
Place in a 180C oven to crisp up a little. (If the bread is not
firm, it will go soggy).

Cut tomatoes in half and combine with all the other ingredients.
Mix with
the crisped bread.

Drizzle with a glug of olive oil and a splash of vinegar

Reprinted with permission
of Forage.

To visit Forage’s blog, click here.