This is a simple version of panzanella – a Tuscan salad using leftover bread to soak up the juices from over-ripe tomatoes. Try it with tapas-style dishes for a really summery supper.
8 ripe plum tomatoes
1 red onion
Pinch of rock salt
Touch of sugar (less than ¼ tsp)
2 sprigs of thyme, torn
One clove of garlic, roughly chopped
100ml olive oil, plus extra
20ml white wine vinegar
2 large pieces of sourdough bread, torn into cubes
1 spring onion, chopped
200g goat’s cheese, crumbled
Cut the tomatoes in half and quarter the red onion, combine them and season with salt and a touch of sugar.
Add the thyme and garlic and a dash of olive oil.
Place in the oven at 180C (350F/gas mark 4) for 20 minutes until it all starts to shrivel.
Beat together the oil and vinegar until emulsified and set aside.
Put a dash of oil into a large frying pan, add the torn sourdough, season with a touch of rock salt and toast until golden brown and crispy.
Remove the vegetables from the oven, allow to cool slightly and then mix with the toasted sourdough.
Combine with the vinaigrette and spring onion and finish with the crumbled goat’s cheese.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett