Panzanella
300g day-old Amisa Gluten Free French Style Classic Baguette
1kg ripe mixed tomatoes
1 tsp sea salt
100ml olive oil
50ml red wine vinegar
1 small shallot, chopped
100g black olives, pitted
handful of basil leaves
- Preheat the oven to 180C/160C fan/gas 4. Place the tomatoes in a bowl and sprinkle over 1/2 tsp of sea salt and leave to sit for around 15 minutes.
- To make the croutons, cut the French baguette into even chunks and toss with 1 tbsp of olive oil and the remaining sea salt. Bake for 10-15 mins, or until lightly toasted.
- In a small bowl, combine the remaining oil, red wine vinegar and shallot to make the dressing. Season with pepper and sea salt to taste.
- Toss together the tomatoes, croutons, olive oil dressing, black olives, and half of the basil in a large serving bowl. Top with the remaining basil and serve.