Make this heritage tomato and pangritata salad, then check out our classic tomato salad, caprese salad, tomato soup and more tomato recipes.


  • 1½ tbsp white wine vinegar
  • 1½ tbsp mirin
  • 500g heritage tomatoes, mixed varieties, cut into different sized pieces
  • 40ml extra-virgin olive oil
  • a small handful mint, leaves picked


  • 100g stale bread, torn into chunks
  • 1 lemon, zested
  • 1 sprig thyme
  • ½ a clove garlic, sliced
  • 4 tbsp olive oil


  • STEP 1

    Put all of the pangritata ingredients, except the olive oil, in a food processor with a pinch of salt and blitz until it resembles fine breadcrumbs. Heat the olive oil in a frying pan and cook the mixture gently for 4-5 minutes or until golden, then drain on kitchen paper.

  • STEP 2

    Whisk together the vinegar and mirin, then add the tomatoes and lots of seasoning. Pile up on serving plates, drizzle with extra-virgin olive oil, scatter with mint and the pangritata.

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