Panzanella al estilo asiático para celebrar la temporada de tomates

It’s almost time, guys: tomatoes are at their best again! To celebrate, we’re putting them in the spotlight with this Asian-style panzanella. With a bang of an Asian dressing, we’re throwing the Italian roots overboard for once. Is it just as tasty? Absolutely.

Panzanella is a perfect use for leftover stale bread: the tomato juices soften the harder pieces of bread all by themselves. Don't have any stale bread? Then crisp up your bread first under the grill of your oven or in the air fryer. Furthermore, it pays to score the very best tomatoes from the market here: they play the starring role.

Do you want to make the recipe vegetarian or vegan? Replace the fish sauce with vegan fish sauce and the honey with maple syrup or extra ginger syrup.

This is how you make Asian-style panzanella

• First, make sure your bread is crispy enough. Are you using fresh bread? Then place it under the grill in your oven for a moment or bake it for a few minutes at a high temperature in your air fryer. Then cut it into bite-sized pieces.
• Cut the tomatoes into pieces and place them in a large mixing bowl along with the bread. Stir briefly and let stand for a moment so that the tomatoes release some juice.
• Whisk all the dressing ingredients together into a fresh, salty-sweet balance. Taste and add more soy sauce and/or rice vinegar to taste, if necessary.
• Pour the dressing over the tomatoes.
• Add the mint and coriander (save some for the garnish) and gently toss everything together. Feel free to use your hands to knead it a little.
• Spoon onto a nice platter and serve with a lime wedge, a pinch of sea salt, and some extra green herbs.