PANZANELLA

Recipe by Darren Allsopp at VUE Shortmarket Rooftop Restaurant @vueshortmarket

by Tia

Serves: 4
Prep time: 30 minutes.   Marinating time: 1 hour

INGREDIENTS

For the salad

  • 4 cups mixed heirloom tomatoes, cut into bite-sized chunks
  • ½ cup pickled shallots, thinly sliced
  • ½ cup torn ciabatta bread
  • ¼ cup fresh basil leaves
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 x 100g balls burrata cheese

For the tomato powder

  • 2 large ripe tomatoes
  • 1 tablespoon olive oil

METHOD

  1. Make the tomato powder: preheat oven to 100°C. Slice tomatoes thinly and arrange on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 2-3 hours, or until tomatoes are completely dried and brittle. Let cool, then break into pieces and grind into a fine powder using a food processor or blender.
  2. Prepare the salad: in a large bowl, combine the tomatoes, pickled shallots, ciabatta bread and basil. In a small bowl, whisk together the olive oil, balsamic vinegar, salt and pepper.
  3. Pour the dressing over the salad and toss gently to coat. Let marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
  4. Assemble and serve: divide the salad among four plates. Carefully place a burrata on each pile of panzanella. Dust generously with tomato powder. Serve immediately.

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