A Tuscan salad of tomatoes and bread, panzanella is the perfect summer side dish and a great way to use up leftover bread or spare tomatoes.
Preheat the oven to gas 1/2, 130°C, fan 110°C. Put the ciabatta pieces on a baking tray in the oven for 10 minutes to dry out. Allow to cool.
Meanwhile, to make the dressing, whisk the olive oil with the white wine vinegar, garlic and oregano. Season to taste, then set aside.
Toss the tomatoes, onion, capers, anchovies, basil and ciabatta in a serving dish. Drizzle over the dressing, then toss again until evenly coated. Leave to stand for 15 minutes before serving to allow the flavours to infuse.
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