Panzanella – Tuscan-Style Tomato & Bread Salad


3-4 very ripe tomatoes
100g slightly stale ciabatta loaf
1 shallot or ½ small red onion – very finely chopped
1 tablespoon capers
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
5g basil leaves – shredded
Sea salt and black pepper


Remove and discard the crust from the ciabatta and tear the loaf into bite-sized chunks

Steep the tomatoes in boiling water for 2-3 minutes. Drain, then remove and discard the skins

Mix together the shallot or onion, capers, vinegar, olive oil, half the basil, salt and pepper in a large bowl

Quarter each skinned tomato and remove and discard the seeds, leaving just the fleshy parts. Add these to the dressing along with the bread

Mix gently and leave to rest for 10 minutes to allow the bread to absorb the dressing, then dress with the remaining basil leaves before serving


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