Panzanella
This hearty, no-cook salad is a real taste of summer. It’s good value because it can be eaten on its own or goes well with just about anything; grilled fish, chicken, prawns – you name it!
- Total:
- Serves: 4 persons
Ingredients
- 1small cucumber, roughly chopped
- 1large red onion, roughly chopped
- 3very ripe tomatoes, roughly chopped
- 1small loaf country-style bread, cut into large cubes
- 5tbsp extra-virgin olive oil
- 3tbsp red wine vinegar
- 2tbsp capers, rinsed and drained
- 1-2 tsp (to taste) sugar
- 12basil leaves, roughly crushed
Instructions
Step 1
Put the cucumber, red onion and tomatoes in a large bowl and add the bread. Mix well with your hands and season with salt and pepper.Step 2
Whisk the olive oil, red wine vinegar, capers, sugar and some salt and pepper together and add to the bowl with the basil. Give it a good stir, then cover and leave in the fridge overnight for the flavours to mellow. The bread should feel moist but not soggy.