Panzanella recipe for quick serving

Panzanella recipe for quick serving

Ingredients

1 Kg fresh juicy tomatoes, large

1 medium cucumber

100 gms small mild olives

1 medium onion, sliced

100 gms sun dried tomatoes and their oil

Handful of oregano, chopped

Handful of parsley, chopped

2 garlic cloves, finely chopped

2 tbsp good balsamic vinegar

A pinch of sugar

Salt and pepper

1 loaf Italian cibatta or French baguette (torn into pieces)

How to Make Panzanella

Chop the tomatoes and cucumber roughly into 1 cm cubes, and place in a large bowl.

Stir in all the remaining ingredients except the bread, and taste for seasoning.

Add some lemon juice if you want a more tart salad.

Put the salad in the fridge and leave, covered, overnight until you are ready to eat. 

The flavor will melt into something magical.

Immediately before serving, tear the bread into small pieces and stir into the salad.