Panzanella

This is a fabulous and filling salad for a warm day.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Quarter the tomatoes (if they are too big 1/8 them). Sprinkle with salt and leave aside in a bowl

Step 2

Preheat oven to 180C Chop the bread into bite size chunks. Drizzle extra virgin olive oil, salt, pepper and mixed herbs Lightly massage the bread so that it is fully coated in the mix Spread out on a sheet and bake in the oven until it’s golden and crusty

Step 3

Chop the cucumber lengthwise and then slice it so you get semi circle slices Slice the onion finely Drain the tomato juices into a bowl and add the tomatoes to the salad

Step 4

To the drained tomato juices add extra virgin olive oil, red wine vinegar, salt, pepper, dried Italian herbs, crushed garlic and emulsify it with a whisk Add it to the prepared vegetables and toss so that it’s coated Add the warm crusty bread to the salad and toss again so the bread is also coated Serve immediately