Perino Tomato Tuscan Panzanella

Delicious and nutritious for a warm summers night
Panzanella_recipe page

Product

    • Perino® Red Tomatoes or

    • Perino® Medley Tomatoes

Ingredients

  • 1/3 loaf sourdough or baguette
  • 2 clove garlic
  • 2 tbsp olive oil
  • sea salt & black pepper
  • 350g Perino® tomatoes
  • ½ kalamata olives, whole or pitted
  • 1 cup mixed basil & flat leaf parsley, picked
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 150g sliced prosciutto

Method

  1. Preheat an oven to 220C and line a baking tray with baking paper.
  2. Smash the garlic with you hand then rub it well onto the inside of a medium mixing bowl and leave the garlic in the bowl.
  3. Tear the bread into rustic small pieces, no larger than 3 cm, and add these to the bowl – you want around 2 ½ cups of croutons.
  4. Drizzle with the olive oil and season with salt and pepper. Toss the bread well so it gets coated with the oil and garlic then transfer to the baking tray and roast for 3 minutes in the hot oven to char and crisp up. Set this aside.
  5. Cut the tomatoes in half, leaving a few smaller ones whole and place these into a mixing bowl. Along with the olive, half the herbs and the toasted bread.
  6. Dress with the vinegar and olive oil and toss everything well so some juice come from the tomatoes and soak into the bread. Plate this up onto a large platter, drape over the prosciutto and scatter with the remaining herbs.

Ready to experience the extraordinary taste of Perino®? Contact us for more information about our vibrant, flavour-packed tomatoes available only at Coles. Join us on a journey to gourmet perfection – taste the one, the only – Perino®.

Costa Pty Ltd, Level 5, 818 Bourke Street,

Docklands VIC 3008

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Costa’s Pty Ltd, Level 5, 818 Bourke Street,

Docklands VIC 3008

© Costa Group 2025