Name: Heritage tomato and pangritata salad
Total time: 15 min
Yield: Serves 4 as a starter
Ingredients: 1½ tbsp white wine vinegar; 1½ tbsp mirin; 500g heritage tomatoes, mixed varieties, cut into different sized pieces; 40ml extra-virgin olive oil; a small handful mint, leaves picked; 100g stale bread, torn into chunks; 1 lemon, zested; 1 sprig thyme; ½ a clove garlic, sliced; 4 tbsp olive oil

1½ tbsp white wine vinegar
1½ tbsp mirin
500g heritage tomatoes
mixed varieties, cut into different sized pieces
40ml extra-virgin olive oil
a small handful mint
leaves picked

PANGRITATA

100g stale bread
torn into chunks
1 lemon
zested
1 sprig thyme
½ a clove garlic
sliced
4 tbsp olive oil

Method

step 1
Put all of the pangritata ingredients, except the olive oil, in a food processor with a pinch of salt and blitz until it resembles fine breadcrumbs. Heat the olive oil in a frying pan and cook the mixture gently for 4-5 minutes or until golden, then drain on kitchen paper.
step 2
Whisk together the vinegar and mirin, then add the tomatoes and lots of seasoning. Pile up on serving plates, drizzle with extra-virgin olive oil, scatter with mint and the pangritata.