Panda's Inventory

Panzanella

Prep Time: 10 minutes
Cooking Time: 15 minutes
Passive Time: 30-45 minutes
Calories per serving: 600
 
servings
  • 500 g tomatoes
  • 1 tsp salt
  • 170 g ciabatta
  • 5 tbsp olive oil
  • 1/2 shallot
  • 1 clove garlic
  • 1/4 tsp mustard
  • 1 tbsp white wine vinegar
  • 1/4 cup basil
  1. Preheat the oven to 180°C.
  2. 500g tomatoes • 1tsp salt
    Chop the tomatoes into bite-sized pieces. Place in a colander set over a bowl and mix with the salt. Set aside for at least 15 minutes.
  3. 170g ciabatta • 1tbsp olive oil
    Cube the bread into bite-sized pieces and toss with 1tbsp olive oil. Transfer to a baking sheet and bake for 15 minutes, until crisp but not browned.
  4. 1/2 shallot • 1 clove garlic • 1/4 cup basil
    Finely dice the shallot, mince the garlic and chop the basil.
  5. 1/4tsp mustard • 1tbsp white wine vinegar • 4tbsp olive oil
    Set aside the colander with the tomatoes. Transfer the drippings from the bowl into a mason jar and add the shallot, garlic, mustard, vinegar and remaining 4tbsp olive oil, season with salt and pepper and shake to mix.
  6. Combine the bread, tomatoes, dressing and basil, mix and let soak for 20-30 minutes (mixing ocasionally) before serving.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Passive Time: 30-45 minutes
Calories per serving: 600
 
servings
  • 500 g tomatoes
  • 1 tsp salt
  • 170 g ciabatta
  • 5 tbsp olive oil
  • 1/2 shallot
  • 1 clove garlic
  • 1/4 tsp mustard
  • 1 tbsp white wine vinegar
  • 1/4 cup basil
  1. Preheat the oven to 180°C.
  2. 500g tomatoes • 1tsp salt
    Chop the tomatoes into bite-sized pieces. Place in a colander set over a bowl and mix with the salt. Set aside for at least 15 minutes.
  3. 170g ciabatta • 1tbsp olive oil
    Cube the bread into bite-sized pieces and toss with 1tbsp olive oil. Transfer to a baking sheet and bake for 15 minutes, until crisp but not browned.
  4. 1/2 shallot • 1 clove garlic • 1/4 cup basil
    Finely dice the shallot, mince the garlic and chop the basil.
  5. 1/4tsp mustard • 1tbsp white wine vinegar • 4tbsp olive oil
    Set aside the colander with the tomatoes. Transfer the drippings from the bowl into a mason jar and add the shallot, garlic, mustard, vinegar and remaining 4tbsp olive oil, season with salt and pepper and shake to mix.
  6. Combine the bread, tomatoes, dressing and basil, mix and let soak for 20-30 minutes (mixing ocasionally) before serving.