Panzanella salad with stuffed tomato recipe
Panzanella salad with stuffed tomato and anchovy dressing A summary panzanella salad with a twist. Stuffed with smoked mozzarella and served with a vibrant basil dressing. 8 heirloom tomatoes½ cucumber, seeds removed3 sticks celery heart, thinly sliced1 red onion, thinly sliced1 garlic clove, smashed¼ stale ciabatta or focaccia bread, torn into bite-size chunks 25ml/1fl oz red wine vinegar, to taste2 tbsp olive oil25g/1oz fresh basil leaves, tornsalt and freshly ground black pepper 8 heirloom tomatoes ½ cucumber, seeds removed 3 sticks celery heart, thinly sliced 1 red onion, thinly sliced 1 garlic clove, smashed ¼ stale ciabatta or focaccia bread, torn into bite-size chunks 25ml/1fl oz red wine vinegar, to taste 2 tbsp olive oil 25g/1oz fresh basil leaves, torn salt and freshly ground black pepper 1 large ripe beef tomato1 ball smoked mozzarella, sliced1 ball mozzarella, slicedhandful fresh basil leaves, finely chopped 1 large ripe beef tomato 1 ball smoked mozzarella, sliced 1 ball mozzarella, sliced handful fresh basil leaves, finely chopped 1 bunch fresh basil1 bunch fresh parsley2 tbsp capers6 anchovies1 garlic clove, crushed4 tbsp olive oil2 tbsp white balsamic vinegarsalt and freshly ground black pepper 1 bunch fresh basil 1 bunch fresh parsley 2 tbsp capers 6 anchovies 1 garlic clove, crushed 4 tbsp olive oil 2 tbsp white balsamic vinegar salt and freshly ground black pepper Method To make the salad, cut the tomatoes and cucumber into irregular chunks. Throw the tomatoes, cucumber, celery and red onion into a bowl along with the garlic clove and the torn bread. Season well with salt and freshly ground black pepper. Let sit for 20 minutes. Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside.To make the stuffed tomato, cut a small cross in the base of the tomato skin and blanch for 10 seconds in a saucepan of boiling water. Remove, refresh in cold water, then peel the skin to remove. Cut the top off and hollow out the middle with a spoon. To make the dressing, add the herbs, capers, anchovies and garlic to a food processor and blend together. Add the olive oil little by little to loosen. Add the vinegar to taste, then season with salt and black pepper.Preheat the oven to 200C/180C Fan/Gas 6.Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing.Put the tomato onto a baking tray and roast for 8–10 minutes to warm through.To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside. To make the salad, cut the tomatoes and cucumber into irregular chunks. Throw the tomatoes, cucumber, celery and red onion into a bowl along with the garlic clove and the torn bread. Season well with salt and freshly ground black pepper. Let sit for 20 minutes. To make the salad, cut the tomatoes and cucumber into irregular chunks. Throw the tomatoes, cucumber, celery and red onion into a bowl along with the garlic clove and the torn bread. Season well with salt and freshly ground black pepper. Let sit for 20 minutes. Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside. Add the red wine vinegar and olive oil. Taste, adjust the seasoning if needed and stir in the torn basil leaves. Set aside. To make the stuffed tomato, cut a small cross in the base of the tomato skin and blanch for 10 seconds in a saucepan of boiling water. Remove, refresh in cold water, then peel the skin to remove. Cut the top off and hollow out the middle with a spoon. To make the stuffed tomato, cut a small cross in the base of the tomato skin and blanch for 10 seconds in a saucepan of boiling water. Remove, refresh in cold water, then peel the skin to remove. Cut the top off and hollow out the middle with a spoon. To make the dressing, add the herbs, capers, anchovies and garlic to a food processor and blend together. Add the olive oil little by little to loosen. Add the vinegar to taste, then season with salt and black pepper. To make the dressing, add the herbs, capers, anchovies and garlic to a food processor and blend together. Add the olive oil little by little to loosen. Add the vinegar to taste, then season with salt and black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing. Stuff the tomato by creating layers of the cheeses, finely chopped basil and a drizzle of the dressing. Put the tomato onto a baking tray and roast for 8–10 minutes to warm through. Put the tomato onto a baking tray and roast for 8–10 minutes to warm through. To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside. To serve, spoon the dressing onto a plate and serve the stuffed tomato and salad alongside.