Heritage tomato and pangritata salad
Serves 4 as a starter
Easy
Total time:
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
Skip to ingredients
- 1½ tbsp white wine vinegar
- 1½ tbsp mirin
- 500g heritage tomatoesmixed varieties, cut into different sized pieces
- 40ml extra-virgin olive oil
- a small handful mintleaves picked
PANGRITATA
- 100g stale breadtorn into chunks
- 1 lemonzested
- 1 sprig thyme
- ½ a clove garlicsliced
- 4 tbsp olive oil
Nutrition: per serving
- kcal283
- fat21.7g
- saturates3g
- carbs17.7g
- sugars6.1g
- fibre2.1g
- protein3.1g
- salt0.3g
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.
