Originally from Tuscany, Panzanella is a traditional way of using up the very last of your stale bread from the bottom of the depths of the cupboard.
|For the salad:|
|1||medium sized white bread stick|
|300g||plum tomatos, halved|
|1/2||shallot (size dependant)|
|17g||picked basil leaves|
|5 tsps||capers, diced|
|dill, finely chopped, handful|
|For the vinaigrette:|
|salt, to taste|
|2 tsps||balsamic vinegar|
|1 tsp||dijon mustard|
1.Combine all the vinaigrette ingredients in a jug and mix until no large clumps of mustard remain.
2. Slice your bread into cubes approximately 1cm each way.
3. Place bread into a large mixing bowl and dowse in olive oil.
4. Next, add the tomatoes, cappers and basil.
5. incrementally add your vinaigrette and dill, mixing as you go to ensure that they are evenly spread over the salad.
6. Finally, add your shallots, mix again and serve.
The shallots are the harshest ingredient, by adding them last you can make a judgment call on how many is appropriate for your Panzanella.