Summer Panzanella salad

Summer Panzanella salad makes a great warm weather lunch. It comes together quickly and it marries sweet, sour and salty flavours together perfectly.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Tear bread into small pieces (you could also dice it if you prefer). Heat up a heavy bottom pan (I used a griddle pan) on the stove. Brush the pan with olive oil and once the oil gets hot, put a portion of the torn bread on the pan and allow it to toast nicely, making sure you move the bread frequently so that it doesn’t burn. Continue with remaining batches of bread, brushing a bit more oil between each batch. Season croutons with salt and set aside.

Step 2

Mix grated garlic with red wine vinegar in a small bowl and allow it to sit for 5 minutes for the acid to neutralise the raw garlic flavour.

Step 3

Chop tomatoes and cucumber the way you like them, slice shallot thinly, pit olives if you like and chop capers if you like (I left mine whole.)

Step 4

Add extra virgin olive oil to the red wine vinegar and garlic mixture. Stir well to emulsify the dressing. Season with salt and pepper to taste. Add a bit of sugar if your tomatoes lack sweetness.

Step 5

Put chopped tomatoes, cucumber, shallots, olives and capers in a large bowl and stir the dressing through. Adjust seasoning to taste if needed.

Step 6

Serve dotted with croutons (I like to add them in at the end or else they will lose crispness), fresh basil and toasted pine nuts.

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