Panzanella | Schwartz

Ingredients

• 1 kg mixed ripe tomatoes, chopped into a range of sizes/shapes
• 115 ml Extra Virgin Olive Oil (100 for the dressing and 1 tbsp for the ciabatta)
• 1/2 tsp ground black pepper
• 1 tsp sea salt mill adjustable
• 1 tsp garlic granules
• 3 tbsp red wine vinegar
• 1 small shallot, finely minced
• 300 g ciabatta, torn into crouton sized chunks
• 100 g pitted black olives, sliced
• A handful fresh basil, torn