- 3 slices of sourdough bread, roughly torn
- 4 tablespoons extra virgin olive oil
- 2 teaspoons Pure Sea Salt with Chilli and Garlic
- 300g mixed fresh tomatoes
- 200g fresh peaches
- 125g ball of buffalo mozzarella, roughly torn
- Leaves from a small bunch of basel
- The juice of half a lemon
A fruity take on the classic Tuscan bread salad, panzanella. We’ve stirred through a handful of peach slices along with a generous pinch of our Pure Sea Salt with Chilli + Garlic. Make it now while the peaches are at their very best, this is peak summer food.
- Toss the bread in a frying pan with the olive oil and a teaspoon of Pure Sea Salt with Chilli + Garlic. Place the pan on a low heat, shaking regularly until golden and crisp all over.
- Meanwhile, slice any larger tomatoes thinly around their middles, halve the smaller, cherry-tomato sized ones and slice the rest into wedges to give an interesting mix of shapes and sizes. Remove the stones from your peaches and slice into nice, uneven wedges too.
- Arrange the tomatoes and peaches on a platter and squeeze over half a lemon. Toss to combine. Allow the flavours to develop for 5 minutes before mixing in the toasted bread. By this time, the salt will have started to draw out some of the tomato juices, which will be absorbed into the bread, softening it slightly.
- Tear the mozzarella and arrange over the fruits, mix in most of the basil but save some for the final flourish. Drizzle over a little more olive oil. Toss the salad once more before topping with the reserved basil leaves and a final scattering of Chilli + Garlic salt.