Panzanella Salad

Ingredients

• Stale crusty bread, cut into 2cm cubes 200g
• Ripe mixed tomatoes, chopped 400g
• Cherry tomatoes, halved 200g
• Cucumber, deseeded and chopped 1/2 large
• Red onion, thinly sliced 1/2 small
• Fresh basil leaves, torn 1 large handful
• Garlic clove, minced 1
• Extra virgin olive oil 60ml
• Red wine vinegar 30ml
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Toss the bread cubes with 2 tablespoons of olive oil, a pinch of salt and pepper on a baking tray. Bake for 10-15 minutes, or until golden and crisp. Let cool completely.
2. While the bread is toasting, prepare the vegetables. Chop the ripe tomatoes, halve the cherry tomatoes, deseed and chop the cucumber, and thinly slice the red onion.
3. In a large salad bowl, combine the chopped ripe tomatoes, cherry tomatoes, cucumber, and sliced red onion.
4. In a small bowl or jar, whisk together the remaining olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
5. Pour the dressing over the vegetables and gently toss to coat.
6. Add the cooled toasted bread cubes and most of the torn basil leaves to the bowl. Toss gently to combine.
7. Let the salad sit for at least 10-15 minutes before serving to allow the bread to soak up some of the dressing and flavours to meld. Garnish with the remaining basil.