Panzanella

Instructions

1. Pre-heat oven to 150 degrees c. *
2. On a large baking tray lined with parchment paper, add torn ciabatta and a tbsp of the olive oil, toss well to coat. Bake for 15 minutes, remove from oven and set aside.
3. *
4. While the bread bakes, salt the tomatoes. Place tomatoes in a cullender over a bowl, add 1 tsp salt and mix well. Leave for 15 minutes. *
5. Make the dressing. In a small bowl combine the rest of the olive oil, shallot, garlic granules, black pepper, red wine vinegar and liquid from the salted tomatoes. Mix well and taste for seasoning. *
6. Add the tomatoes to the bowl that the juices drained into and toss with the dressing, bread, half the basil and olives. Taste and check again for seasoning and add more salt and pepper if it needs it.*
7. Leave the salad to marinate for at least 20 minutes, max 2 hours before you serve. *
8. Transfer the salad onto a serving plate and serve with the rest of the fresh basil torn over and extra cracked black pepper! *