Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heritage tomato and pangritata salad
- Preparation and cooking time
- Total time
- Easy
- 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
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.
