Panzanella salad

  • Rating: 2 stars
  • Takes: 15 mins to prepare and 5 mins to cook, 5 mins to cool
  • Serves: 4

Ingredients

  • 2 handfuls cubed ciabatta bread
  • 150g (5oz) mini plum tomatoes, halved
  • half a large cucumber, peeled and sliced into half moons
  • 1 pepper, roasted, or 100g (3½oz) jarred roasted peppers, cut into 1 inch pieces
  • 1 small red onion cut into thin half moons
  • 2 stalks of celery heart, finely sliced
  • 1tbsp small capers, rinsed
  • 6 oil-cured black olives, pitted and halved
  • 1 garlic clove, finely chopped
  • 2tbsp red wine vinegar
  • 4tbsp extra virgin olive oil
  • 15g fresh basil, stems removed and leaves ripped into pieces

Each serving contains 205 calories, 6g sugar, 13g fat, 2g saturates and 1g salt.

Method

Preheat oven to Gas 6, 200°C, fan 180°C. Bake the ciabatta bread cubes for 5 minutes until light golden. Remove and let cool.

In a large salad bowl, add the tomatoes, cucumber, peppers, onion, celery, capers, olives and bread.

Just before eating, mix together the garlic, vinegar and oil. Pour over the salad, add the basil and some freshly cracked pepper, sea salt and mix well. Serve immediately.

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