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Ripe tomatoes with crusty bread, olives, and herbs. The Corfiot panzanella — built on the island's summer produce.
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ingredients
🍅 PRODUCE
•
500g ripe tomatoes, roughly chopped
•
½ cucumber, diced
•
½ small red onion, finely diced
•
Fresh basil
•
🌾 BREAD
•
3 thick slices stale sourdough or rustic bread, torn into chunks
🫙 PANTRY
•
½ cup Kalamata olives, pitted
•
4 tbsp extra-virgin olive oil
•
2 tbsp red wine vinegar
•
Salt
•
Black pepper
Corfu
Tomato Olive Bread Salad
Rustic bread salad with tomatoes, olives, and herbs.
Ripe tomatoes with crusty bread, olives, and herbs. The Corfiot panzanella — built on the island's summer produce.
Ingredients
🍅 PRODUCE
— 500g ripe tomatoes, roughly chopped
— ½ cucumber, diced
— ½ small red onion, finely diced
— Fresh basil
🌾 BREAD
— 3 thick slices stale sourdough or rustic bread, torn into chunks
🫙 PANTRY
— ½ cup Kalamata olives, pitted
— 4 tbsp extra-virgin olive oil
— 2 tbsp red wine vinegar
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Roughly chop tomatoes.
— Dice cucumber.
— Finely dice red onion, soak in cold water 10 minutes.
— Tear bread into rough chunks.
— If bread is very fresh: toast lightly to dry it out.
Method
STEP 1 — SALT THE TOMATOES
— Place tomatoes in a bowl.
— Season generously with salt.
— Let sit 5 minutes — they release their juices.
STEP 2 — COMBINE
— Add to the tomatoes:
— Cucumber
— Drained red onion
— Olives
— Bread chunks
— Toss together.
STEP 3 — DRESS
— Drizzle generously with olive oil.
— Splash red wine vinegar.
— Toss well.
— Let sit 5–10 minutes.
— You're looking for:
— Bread soaked in tomato juices and olive oil
— Tomatoes releasing their liquid into the bowl
STEP 4 — FINISH
— Tear basil leaves over the top.
— Final drizzle of olive oil.
— Taste and adjust salt.
Chef's Note: The bread needs time to absorb the tomato juice. If you serve it immediately, the bread is just bread. After 10 minutes, it's something else entirely.