Panzanella

I remember the first time I saw this salad. I found it ‘interesting’. Nowadays I also add practical, down to earth and yummy to its description. Its ingredients are mostly things that we have in our fridge most days. Well, apart from the capers of course. They complement each other beautifully. Often we catch ourselves searching for sophisticated ingredients whereas fresh, every day items could equally provide us with a lovely result.

Even though great results are achieved when we leave the salad in the fridge overnight, we can easily prepare it with reduced marinating time.

1 small loaf of country-style bread (about 2-3 days old), cut into large cubes

1 small cucumber, roughly chopped

1 large onion , roughly chopped

3 very ripe tomatoes, roughly chopped

5 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

2 tablespoons capers, rinsed and drained

1-2 teaspoons sugar

12 basil leaves, roughly chopped

Sea salt and freshly ground black pepper

Place the cucumber, red onion and tomatoes in a large bowl and add the bread. Mix well with your hands and season with salt and pepper.

Whisk the olive oil, red wine vinegar, capers, sugar and some salt and pepper together and add to the bowl with the basil. Give it a good stir, then cover and leave it in the fridge overnight for the flavours to mellow. The bread should feel moist but not soggy .

Serve as a starter or salad, or with grilled or roasted meat.