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Neil Forbes recipe: Isle of Wight tomato and sourdough panzanella

Neil Forbes of Cafe St Honore creates a bright salad dish for the height of summer


Easy
Four
10 mins
Published: August 1, 2015
Categories: ,

This is one of the simplest and most delicious salads you can make; a wonderful combo of stale bread, salty, zingy capers and sweet tomatoes. I serve it with grilled fish, or a goat’s cheese, but I also love it on its own. Originating in Italy, it’s a brilliant way to use up leftover bread. The addition of Summer Harvest bramble vinegar gives it a wonderful rounded flavour.

Method
1 Heat 25ml of oil in a frying pan and add the butter.
2 Cut bread into 1cm cubes, then fry in the pan, tossing and seasoning until they just start to turn golden. Set to one side on kitchen paper.
3 In a large bowl, mix the finely chopped red onion with the vinegar then add the remaining oil.
4 Dice pepper, cucumber and cut the cherry toms in half, then add them to the bowl with the capers. Slice a few radishes and add those to the mixture.
5 Add the croutons, rip the basil and mint leaves gently and add to the bowl too. Season and mix gently. Serve with grilled meats, fish or cheese. Delicious.

Ingredients

  • Third of a sourdough loaf, crusts removed
  • 75ml Summer Harvest cold-pressed rapeseed oil
  • a knob of butter
  • good salt and pepper
  • 1 large red onion, peeled and finely chopped
  • 50ml Summer Harvest bramble vinegar
  • 1 Ramiro pepper (the long red ones)
  • ½ cucumber, seeds removed
  • a big handful of Isle of Wight or cherry tomatoes
  • 1 tbsp capers
  • a few radishes
  • a small handful of basil and mint leaves
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