Panzanella
A quick, simple and delicious Italian salad that will make good use of any stray vegetables and leftover stale bread
Ingredients: (serves 4)
• 600g of tomatoes, sliced in interesting ways (a variety is great for texture and flavour)
• 1 red onion, thinly sliced
• 200g of stale bread (any colour is fine, sourdough holds its own well)
• 4 tbsp of red wine vinegar (white vinegar, works well too)
• 1 tbsp capers (or olives, or anchovies)
• 6 tbsp extra virgin olive oil
• salt and pepper
Extras:
• 2 roasted peppers, chopped (jarred ones are convenient)
• small handful fresh basil/ sprinkle of dried
• 3 inches of cucumber chopped up
Method:
- Slice your tomatoes to roughly the same size but in different shapes and thinly slice the onion and place in a bowl. Sprinkle with salt and vinegar over the top, the tomatoes will start to let out their juice and the onion will soften after about 15 minutes.
- Tear or cut the bread into roughly 2 x 2 centimetre chunks. Add them to the tomatoes along with the peppers and capers.
- Add all remaining ingredients to the bowl, taste and season with sea, salt, cracked black pepper and more olive oil if needed.
- Allow to sit for about an hour, et voila.
Recipe created for #FoodSavvy Norfolk & Suffolk