Panzanella

Ingredients

• 10 1/2 ozstale sourdough, at least a day old, torn into 3cm pieces
• 3/8 cupextra virgin olive oil
• 1.8 lbripe tomatoes, a mixture of sizes, cut into rough chunks
• 1 1/2 tspsea salt
• 1red onion, sliced paper thin
• 3 tbspred wine vinegar
• 1cucumber, halved, seeds scraped out, sliced
• 1 clovegarlic, crushed to a paste
• 1 ozfresh basil, leaves torn
• 1/2 tspblack pepper

Method

1. 1

   Heat the oven to 375°F. Put the tomato chunks in a colander set over a bowl, scatter with a teaspoon of the salt and leave for 30 minutes. Keep every drop of the juice that collects.

2. 2

   Toss the torn bread with 3 tablespoons of the olive oil and bake for 12 minutes, turning once, until crisp at the edges and dry in the middle. Let it cool on the tray.

3. 3

   Meanwhile, put the sliced red onion in a small bowl with the vinegar and leave it for 20 minutes, turning once or twice. It will soften and turn pink.

4. 4

   Whisk the tomato juice with the garlic, the remaining oil, the onion and its vinegar, the pepper and the rest of the salt. Toss with the bread, tomatoes, cucumber and basil, then leave for 20 minutes before serving.

Nutrition per serving