Panzanella (Tuscan bread salad)

This salad is surprisingly lovely really bringing out the flavour of the olive oil

Serves 4

1 small loaf of slightly stale bread cut into 1cm cubes and lightly toasted
an equal proportion of very ripe tomatoes chopped to a similar size
1 large red onion roughly chopped
a handful of roughly chopped parsley or basil whichever you prefer
1 clove garlic, crushed or very finely chopped
6 tablespoons of extra virgin olive oil
3 tablespoons of red wine vinegar
sea salt and freshly ground black pepper

Whisk the vinegar, olive oil and garlic together with a little salt and pepper. Mix the bread, tomatoes, onion, parsley/basil in a bowl and pour over the dressing. Mix thoroughly and leave in the fridge overnight for the flavours to combine.

 

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