This recipe uses wonderful ripe tomatoes and then transforms stale bread into a magical ingredients that add crunch and flavour. It’s worth making a larger batch of the pangritata as you will become addicted, liberally sprinkling it on salads and pastas.
Mixed Isle of Wight tomatoes pangritata salad
- 100g stale bread
- 1 lemon zested
- 2 thyme sprigs, leaves finely chopped
- ½ clove garlic, crushed
- Salt and pepper
- 8 tbsp olive oil
- 500g mixed Isle of Wight tomatoes
- 1 ½ tbsp white wine vinegar
- 1 tbsp caster sugar
- Small handful of basil, stalks removed
- Tear the stale bread into large chunks and blitz in the food processor along with a pinch of salt until the bread resembles fine breadcrumbs.
- In a small bowl mix the lemon zest, chopped thyme leaves, garlic and seasoning, then add to the breadcrumbs and stir through.
- Heat 2 tbsp of the olive oil in a shallow frying pan and add the breadcrumb mixture. Cook gently for 5-6 minutes until golden and crispy.
- Cut the tomatoes into different sized pieces and arrange on a plate.
- Whisk together the last of the olive oil, white wine vinegar and sugar. Taste and add seasoning if necessary.
- Drizzle the dressing over the tomatoes and sprinkle on the pangritata along with fresh basil leaves.