Panzanella with Fresh and BBQ-Confit Cocktalio Tomatoes

20 minutes
1 h
4

Ingredients

BBQ-Confit tomatoes:

  • 1 cup of SAVOURA Cocktalio tomatoes
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of sugar
  • Dried herbs (oregano or thyme), to taste
  • Foil for cooking

Salad:

  • 2 cups of fresh SAVOURA Cocktalio tomatoes, halved or quartered
  • 1 ball of mozzarella or bocconcini, torn by hand
  • 2 cups of rustic bread, stale or toasted, torn into chunks
  • A handful of fresh basil leaves
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • Fleur de sel and freshly ground pepper, to taste

Preparation

To make the BBQ-confit tomatoes:

  1. Preheat your BBQ to medium-low, around 275–300 °F (135–150 °C).
  2. Place the tomatoes on a large piece of foil. Drizzle with olive oil, then sprinkle with salt, sugar, and herbs.
  3. Fold up the edges of the foil to create a sealed pouch, leaving some room for steam.
  4. Set the pouch on the grill away from direct flame, close the lid, and cook for about 45–60 minutes, until the tomatoes are tender and slightly caramelized.
  5. Remove from heat and let cool slightly before using.

To assemble the salad:

  1. In a large bowl, combine the fresh and cooled BBQ-confit Cocktalio tomatoes.
  2. Add the bread, torn mozzarella, and basil leaves.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Season with salt and pepper, then toss gently.
  5. Let sit 10 minutes at room temperature before serving.

Ingredients

Preparation

BBQ-Confit tomatoes:

  • 1 cup of SAVOURA Cocktalio tomatoes
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of sugar
  • Dried herbs (oregano or thyme), to taste
  • Foil for cooking

Salad:

  • 2 cups of fresh SAVOURA Cocktalio tomatoes, halved or quartered
  • 1 ball of mozzarella or bocconcini, torn by hand
  • 2 cups of rustic bread, stale or toasted, torn into chunks
  • A handful of fresh basil leaves
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • Fleur de sel and freshly ground pepper, to taste

To make the BBQ-confit tomatoes:

  1. Preheat your BBQ to medium-low, around 275–300 °F (135–150 °C).
  2. Place the tomatoes on a large piece of foil. Drizzle with olive oil, then sprinkle with salt, sugar, and herbs.
  3. Fold up the edges of the foil to create a sealed pouch, leaving some room for steam.
  4. Set the pouch on the grill away from direct flame, close the lid, and cook for about 45–60 minutes, until the tomatoes are tender and slightly caramelized.
  5. Remove from heat and let cool slightly before using.

To assemble the salad:

  1. In a large bowl, combine the fresh and cooled BBQ-confit Cocktalio tomatoes.
  2. Add the bread, torn mozzarella, and basil leaves.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Season with salt and pepper, then toss gently.
  5. Let sit 10 minutes at room temperature before serving.

A panzanella full of contrasts

With the smoky sweetness of BBQ-confit tomatoes and the burst of fresh ones, this salad showcases the depth and brightness of Quebec-grown Cocktalio tomatoes by SAVOURA. It’s summer in every bite!

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