Use a variety of tomatoes to get the best flavours for this crunchy Italian salad. It is a twist on the Tuscan bread recipe of Panzanella but here I am using broken pieces of matzo tossed in chopped garlic and extra virgin olive oil.
It makes a delicious accompaniment to fish and is perfect to make for a Shabbat or Yom Tov as you need to make it in advance.
Preparation Time: 10 minutes
No cooking!
Serves: 6 people
Ingredients:
600g cherry tomatoes, red, yellow, plum, organic, on the vine – a mixture
20 tea matzo or 20 matzo crackers – crumbled
75ml extra virgin olive oil
Large bunch of fresh basil
2 tablespoons red wine vinegar
4 – 5 cloves garlic – peeled and finely chopped
150g black olives –pitted
200g feta or mozzarella cheese – cut into cubes
Salt and freshly ground black pepper
Method
Put the olive oil, vinegar, garlic, salt and plenty of fresh ground black pepper into your serving bowl.
Add the crumbled matzo and mix.
Add all the remaining ingredients.
Toss to combine well, taking care not to break up the feta cheese.
Let the salad stand at room temperature for a minimum of 15 minutes or overnight to allow the matzo to soak up some of the dressing.
To serve the stylish way: Serve with a green salad that includes rocket, or baby spinach.
