Middle Eastern-style tomato and cucumber panzanella
By OcadoLife
Published on 17 January 2022
This fresh and crunchy panzanella is given a fattoush-style twist with pomegranate molasses and sumac.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 1 red onion, finely sliced
- 1 tbsp of apple cider vinegar
- 1 tsp of caster sugar
- 1 tsp of pomegranate molasses
- 1 tsp of salt
- 400 g of cherry tomatoes, halved
- 1 cucumber, quartered lengthways, then cut into 2cm chunks
- 115 g of ciabatta, halved lengthways (we used M&S 2 Half Ciabatta)
- 1 small bunch of dill, leaves chopped, stalks finely chopped
- 1 small bunch of flat-leaf parsley, leaves chopped, stalks finely chopped
- 1 tbsp of sumac
- 3 tbsp of extra virgin olive oil
Method
Step 1
Mix the onion in a bowl with the vinegar, sugar, pomegranate molasses and ½tsp salt. Scrunch together using your hands, until the onion starts to soften. Set aside.Step 2
Toss the tomatoes and cucumber in a large mixing bowl with the remaining salt and a generous grind of black pepper.Step 3
Grill or barbecue the ciabatta for a couple of mins each side, until dark char marks form. Tear into chunks and stir into the tomato and cucumber mix. Add the herbs, sumac and olive oil. Drain the onions and add these too. Stir to combine.Step 4
Allow the mixture to sit for 30 mins before serving, to allow the bread to take on the flavours from the other ingredients.