A flavorful take on panzanella salad.
Slice 4 salad tomatoes,
3 tubs (180g each) assorted tomatoes,
60ml lemon juice,
1 finely grated garlic clove,
1/2 chopped red onion,
Handful chopped parsley. Marinate for 30 minutes.
Preheat oven to 200°C.
Toss 4 slices torn bakery rustic ciabatta,
Grated peel of 1 lemon,
1/2 cup (35g) grated parmesan together.
Season and drizzle with olive oil.
Place on a baking tray and toast in the oven for 13-18 minutes.
Arrange tomatoes on a platter and pour over marinade.
Top with prosciutto or salami.
Scatter with toasted bread and a few basil leaves just before serving.