Tomato & Fig Sort-Of Panzanella
A quick and delicious combination to farewell tomato season...
One of our favourite things about summer is the tomatoes! We celebrated them spooned over crusty garlic-rubbed bread in our Pan Con Tomate, then tossed in our Tomato & Chickpea Spaghetti — keeping them raw but applying a little technique to draw out their vibrant sweet-savoury flavour.
Here we are again, savouring the last of their days before we soon say goodbye for another year. We know what you might be thinking, that tomatoes are available all year round. But not like during the summer, their peak season, when you’re surrounded by different varieties and colours, each with their own unique flavour and level of juiciness. It’s one of the reasons we revel in produce seasonality.
This recipe does just that too — revels in seasonality. Figs have been making their appearance this last month, and radicchio just started popping up. They make for tender and crisp accompaniments to the juicy end-of-season tomatoes.
If you’re wondering where the ‘sort-of’ element comes into this panzanella, we gave the traditional tomato and bread salad a twist not just by adding figs but also serving the bread on the side for spooning and scooping. If you don’t feel like departing too far from tradition, tear the bread into chunks and toss it through!
TOMATO & FIG SORT-OF PANZANELLA
Cut 400g mixed heirloom tomatoes (these can be a mix of large and cherry size) into a variety of small and large pieces. Place into a large bowl. Stir in 1 tsp salt flakes. Set aside for 10 minutes to extract the sweet juices.
Meanwhile, grill or toast 8 thinly sliced pieces of baguette. We used a baguette, slicing it at an angle to create long, thin pieces, but you can also use your favourite sourdough.
Thinly shred a quarter wedge of radicchio. Toss the radicchio with 3 tsp red wine vinegar and 1 tbsp EVOO into the tomatoes until well combined. Have a taste and adjust the seasoning if needed.
To serve, spoon the tomato mixture onto a serving plate. Tear 3 figs into wedges and nestle the pieces into the tomatoes. Repeat with a ball of buffalo mozzarella. Sprinkle with a scant handful of fresh oregano leaves. Drizzle with extra EVOO and season with cracked black pepper.
Enjoy with the toasted bread on the side for spooning and scooping.