Panzanella Salad

An Original Recipe by Lorraine Elliott/Not Quite Nigella

Serves 2

Preparation time: 5 minutes

Cooking time: 3 minutes

4 slices sourdough bread, thinly sliced
1 cooked cob of corn
1 golden eschalot, finely chopped
400g/14.1ozs. punnet of tomatoes
1/3 cup extra virgin olive oil (I used a lemon one and I really liked it)
1-2 tablespoons balsamic reduction
Salt and pepper
Basil leaves

Image removed for printing

Step 1 - Brush or drizzle the bread with some of the olive oil and then toast until golden on both sides.

Step 2 - Slice tomatoes in halves (or quarters if they're large) and slice the kernels from the corn and place in a bowl. Drizzle with the balsamic and a couple of tablespoons of the olive oil and season with salt and pepper and add bread. Toss coating the tomatoes and bread well with the dressing.