Warm tomato and onion salad with a beef dressing and sourdough croûtons

This substantial salad is a British take on the Italian panzanella. Don’t be put off by the beef dripping – the salad’s strong flavours need a dressing with some oomph to stand up to them.

Tom Kerridge Recipes

By Tom Kerridge
From Tom Kerridge's Proper Pub Food

Ingredients

  • 2 red onions
  • drizzle rapeseed oil
  • ½ loaf stale sourdough bread
  • 300g/11oz beef dripping
  • salt and black pepper
  • 1kg/2lb 4oz mixed tomatoes (preferably heritage varieties), cut into equally sized chunks
  • 1 strong English onion, thinly sliced
  • 2 tbsp lemon thyme leaves
  • 2 tbsp sea salt
  • 1 bunch spring onions, chopped, white and green parts kept separate
  • 3 tbsp cabernet sauvignon vinegar
  • 1 bunch chives, finely chopped
  • 2 tbsp toasted onion seeds

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