Tuscan Panzanella

Tuscan style tomato and bread chopped salad is the perfect summer dish for using up ripe tomatoes. The dried bread soaks up all the beautiful tomato juices and fresh basil adds an aromatic touch. Sit back and soak in that sunshine feeling! Prep time includes marinating time.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

white wine vinegar 2 tbsp
fresh basil 1 handful (leaves picked)
olive oil 3 tbsp
cucumber ½ (sliced)
red onion ½ (sliced)
ciabatta roll 340 g (torn)
mixed tomatoes 1 kg (chopped)

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Tear the ciabatta into large bite sized chunks. Toss with the olive oil on a baking tray. Bake until crisp and lightly toasted, about 10 minutes. Remove from the oven and leave to cool .
Meanwhile, cut the tomatoes into bite-size pieces. Place in a colander set over a bowl, season with salt and toss to coat. Leave to drain at room temperature for around 15 minutes.
Meanwhile, thinly slice the red onion and cucumber then add to a large serving bowl, along with the tomatoes. Tip - the drained tomato juice is delicious so remember to pour into the bowl too! Drizzle with a splash of olive oil and the white wine vinegar.
Roughly tear the fresh basil leaves and add to the bowl with the ciabatta. Season with salt and pepper and toss well to coat.
Leave the salad to rest for 15 minutes before serving. Buon Appetito!

More recipes like this...

Tuscan Panzanella

Start your shop...

Ingredients

Method

More recipes like this...

Pepperoni Chicken Traybake

One Pan Pizza Orzo

Chicken & Broccoli Risotto