Warm Tomato and Onion Salad with a Beef Dressing and Sourdough Croûtons

A substantial British take on panzanella featuring roasted onions, heritage tomatoes, crispy sourdough croûtons, and a rich beef dripping dressing.

Salad Tomatoes Sourdough Beef Dripping Tom Kerridge

Estimated Nutrition

Calories

930.1

kcal / serving

3720.5 kcal total

Carbs

41.2g

per serving

164.8 g total

Fat

80.6g

per serving

322.4 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Cabernet Sauvignon Vinegar

GrainsCereals

0.5

loaf

Sourdough Bread

stale, broken into bite-sized chunks

NutsSeeds

Salt

for seasoning

Black Pepper

for seasoning

tbsp

Lemon Thyme Leaves

tbsp

Sea Salt

for drawing water from tomatoes

bunch

Chives

finely chopped

tbsp

Onion Seeds

toasted

OilsFats

drizzle

Rapeseed Oil

for drizzling

300

Beef Dripping

divided into two halves

Vegetables

piece

Red Onions

peeled and cut into 5mm wedges with root intact

Mixed Tomatoes

preferably heritage varieties, cut into chunks

piece

English Onion

strong, thinly sliced

bunch

Spring Onions

chopped, white and green parts separated

Method

Preheat the oven to 180°C.

Drizzle the 5mm red onion wedges with oil and roast for 20 minutes until caramelised.

Drizzle sourdough chunks with 150g of beef dripping, bake until crisp, and season with salt and pepper.

Mix tomatoes, English onion, thyme leaves, and sea salt in a bowl and let infuse for 15 minutes.

Drain the liquid from the tomatoes, place them on a tray, and warm in the oven for 2 minutes.

Combine warm tomatoes, roasted red onions, white spring onion parts, and croûtons in a large bowl.

Warm the remaining 150g of beef dripping with vinegar, chives, onion seeds, and green spring onions.

Toss the salad with the warm beef dressing and serve immediately.