Panzanella
Serves 4
A little effort
Total time:
+ marinating
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!
Skip to ingredients
- 1 small cucumberroughly chopped
- 1 large red onionroughly chopped
- 3 very ripe tomatoesroughly chopped
- 1 small loaf country-style breadcut into large cubes
- 5 tbsp extra-virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp capersrinsed and drained
- 1-2 tsp (to taste) sugar
- 12 basil leavesroughly crushed
Nutrition: per serving
- kcal279
- fat15.8g
- carbs30.1g
- fibre2.6g
- protein5.9g
- salt1g
Method
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.