Heirloom tomatoes are relatively new to Australia, and due to the growing influx of farmers' markets gracing Sydney's streets, Jane and Jeremy can now access them readily in summer months. This is their take on a classic panzanella salad.

Jane and Jeremy Strode
Recipe by Cooking Light July 2010

Gallery

William Meppem; Styling: Lynsey Fryers

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Arrange bread on grill rack; grill 1 minute on each side or until well marked. Cool slightly; tear into chunks. Combine bread and tomatoes in a large bowl.

  • Combine oil, vinegar, and sugar in a small bowl, stirring until sugar dissolves. Drizzle over bread mixture; sprinkle with salt and pepper. Toss gently to coat. Sprinkle with basil leaves.

Nutrition Facts

157 calories; fat 9.6g; saturated fat 1.4g; mono fat 6.7g; poly fat 1.2g; protein 3.4g; carbohydrates 15.4g; fiber 1.5g; cholesterol 0mg; iron 1.4mg; sodium 239mg; calcium 25mg.
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