Herby tomatoes with parmesan croutons

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.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s