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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