Panzanella Salad by Foodland Recipe Kitchen

Preparation Time: 40 mins
Serves: 6

Ingredients

• 200g day old sour dough or ciabatta loaf
• 600g ripe mixed colour cherry tomatoes, roughly chopped
• Sea salt and freshly ground black pepper
• 1 tbsp small capers, drained, chopped
• 1 small red onion, peeled and very finely sliced
• 8 anchovy fillets, drained and chopped
• 1/2 cup black olives, seed removed, cut in half
• 2 tbsp red wine vinegar
• 6-10 tbsp extra virgin olive oil, depending on dryness of bread
• 1 bunch fresh basil

Equipment

• Chopping board
• Sharp knife
• Salad bowl
• Baking tray

Instructions

1. Cut or tear bread into rough 3cm chunks and place on a baking tray. Leave aside in a warm place for around 30 minutes – this helps dry it out
2. Place tomatoes in a bowl, season with salt and pepper. Add capers, red onion, capsicum, anchovies and olives
3. Toss the mixture together with your hands, add bread, giving tomatoes a slight squish to release their juices. Add red wine vinegar and extra virgin olive oil
4. Taste; adjust flavour and seasonings by adding a little more salt, pepper, vinegar or oil as needed
5. Tear in basil leaves and scatter over the salad, serve
6. Delicious with barbecued meats or roast chicken.