Panzanella, or tomato and bread salad, was traditionally a peasant dish created to make use of stale bread and a bounty of sun ripened tomatoes during the warmer months. This classic Italian salad is fresh and summery but still hearty enough to eat as a light dinner or lunch and any leftovers can be turned into Gazpacho.
Cut the tomatoes into large chunks and the cherry tomatoes in half and place in salad bowl
Tear the bread into chunks about the same size as the tomatoes and add salad bowl, along with red onion, cucumber, capers and olives
In a small bowl, whisk together red wine vinegar and olive oil, then pour over salad and using your hands, mix everything together, giving it all a gentle squeeze as you go to release some of the tomato juices
Roughly tear the basil land oregano eaves and sprinkle on top. Allow to sit for 15 minutes, to allow the bread to soak up all the lovely tomato juices, and then serve
Trending This Week