Heritage Tomato Panzanella (V / VG)
This salad just gets better the longer you leave it, with the bread soaking up all those delicious juices. Made with our Garlic, Oregano & Balsamic Bread Dipper, it's a true taste of summer!
Serves 4
INGREDIENTS
200g stale ciabatta or sourdough loaf
600g ripe, mixed heritage tomatoes, roughly chopped
Handful of capers, drained
1 red onion, peeled and finely sliced
280g jarred red peppers, drained and roughly chopped
A bunch of fresh basil
1 lemon - juice and zest
A good drizzle of Garlic, Oregano & Balsamic Bread Dipper
A drizzle of Cold Pressed Rapeseed Oil
Sea salt
Freshly ground black pepper
Preheat your oven to 200C / 180C Fan / Gas Mark 6.
Tear or chop your bread into bite sized pieces. Place on a baking tray and toss through in a little cold pressed rapeseed oil. Bake in the oven for around 10 minutes. Remove and allow to cool.
Place your chopped tomatoes in a large bowl and season well. Add your capers, sliced onion, peppers, cooled bread and lemon zest. Squeeze in the lemon juice and mix together until combined. Drizzle over a generous amount of your bread dipper and stir through once again. Finally add the chopped basil and mix together, leaving a few leaves to garnish when serving.
