Panzanella — Tuscan Bread Salad

Ingredients

• 300g stale sourdough bread (1–2 days old), in rough chunks
• 500g ripe tomatoes in mixed sizes, in chunks
• 1 cucumber, in chunks
• ½ red onion, thinly sliced
• 150g mixed olives
• Large handful of basil leaves
• 2 tbsp capers
• Dressing:
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• Flaky sea salt, black pepper

Method

1. 11. Toast the bread: either dry in the oven at 200°C for 8 minutes until golden and crisp, or on a grill.
2. 22. Combine tomatoes, cucumber, onion, olives, and capers in a large bowl. Salt lightly — the tomatoes will release their juices.
3. 33. Whisk the dressing. Pour over.
4. 44. Add the bread pieces. Toss. Let sit 5–10 minutes — the bread should absorb some juice but still have chew, not turn to mush.
5. 55. Tear basil into big pieces, fold in. Serve immediately.