Panzanella

A quick, simple and delicious Italian salad that will make good use of any stray vegetables and leftover stale bread

Ingredients: (serves 4)

•    600g of tomatoes, sliced in interesting ways (a variety is great for texture and flavour)
•    1 red onion, thinly sliced
•    200g of stale bread (any colour is fine, sourdough holds its own well)
•    4 tbsp of red wine vinegar (white vinegar, works well too)
•    1 tbsp capers (or olives, or anchovies)
•    6 tbsp extra virgin olive oil
•    salt and pepper
Extras:
•    2 roasted peppers, chopped (jarred ones are convenient)
•    small handful fresh basil/ sprinkle of dried
•    3 inches of cucumber chopped up

Method:

1.    Slice your tomatoes to roughly the same size but in different shapes and thinly slice the onion and place in a bowl. Sprinkle with salt and vinegar over the top, the tomatoes will start to let out their juice and the onion will soften after about 15 minutes.
2.    Tear or cut the bread into roughly 2 x 2 centimetre chunks. Add them to the tomatoes along with the peppers and capers.
3.    Add all remaining ingredients to the bowl, taste and season with sea, salt, cracked black pepper and more olive oil if needed.
4.    Allow to sit for about an hour, et voila.

Recipe created for #FoodSavvy Norfolk & Suffolk