Olive Magazine
Heritage Tomato Salad Recipe with Pangritata

Heritage tomato and pangritata salad

Published: July 20, 2018 at 4:45 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

Check out this super vibrant and juicy tomato recipe with pangritata breadcrumbs from East London's Sapling. At Sapling, this salad is served with shiso leaves but mint will work just as well

  • Vegan
Nutrition:
NutrientUnit
kcal283
fat21.7g
saturates3g
carbs17.7g
sugars6.1g
fibre2.1g
protein3.1g
salt0.3g
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Make this heritage tomato and pangritata salad, then check out our classic tomato salad, caprese salad, tomato soup and more tomato recipes.

Ingredients

  • 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

PANGRITATA

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

Method

  • 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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