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Panzanella is one of our favorite salads for the summer months, but this is equally nice in the cold weather. Try to find as many different types of tomato as you can – baby, large, red, green and yellow – it makes the salad so much more attractive.

Serves: 4-6
Preparation Time: 15 minutes
Cook Time: No cook

INGREDIENTS:

8 oz stale bread, such as ciabatta or French stick, torn into medium sized pieces
3 lbs mixed tomatoes, all sizes and colors (chop the large ones, halve the smaller ones)
8 oz roasted red peppers (roast your own in the oven, or used readymade in jars)
2 garlic cloves, finely chopped
1 large red onion, finely chopped
Handful fresh parsley, finely chopped
4 or 5 stalks of basil, finely shopped
Salt and pepper to taste

For the dressing
6 tbsp olive oil
2 tbsp white wine vinegar
2 tsp Dijon mustard

METHOD:

Whisk together the dressing ingredients, season a little and place in the fridge until the salad is made.

In a large bowl, mix together all the remaining ingredients. Add the dressing and mix thoroughly. Season to taste.

Leave in the fridge for at least an hour so that all the ingredients have soaked up the dressing.

Serve with grilled steak, roast or barbecued chicken, any dish you want.