Panzanella

Prep time: 15 minutes - Cooking: none - Serves: 4 - Dietary: vegan

The perfect dish to use up that stale bread. Glass of wine, sun and a panzanella made even more special with a few cuts of meat.

INGREDIENTS

1 handful basil, fresh

1 tablespoon capers, salted – rinsed

4 tablespoon olive oil

300g sourdough, stale, torn rustic

500g tomatoes, ripened, washed, sliced

10g kalamata, or alternative dark olives

salt and pepper, or salt alternative

1 tablespoon, red wine vinegar, optional

METHOD

Blend capers, oil and basil (or by hand). Use half of the caper oil to mix with the sour dough.

Place tomatoes in a salad bowl and mix in most of the onion, sough dough and olives. Season and serve.