Tuscan Panzanella Salad 

The sun is finally out and we can't wait for a weekend outdoors! If you're looking for inspiration on what to make try our delicious summer Tuscan Panzanella Salad, we're loving it with our Aubergine, Portobello & Spinach Lasagne.

Serves 2
This rustic Tuscan tomato & bread salad can be made in so many ways so don't worry if you don't have all the ingredients - it's perfect for using up leftovers so be bold and mix it up! I used flat leaf parsley, dill and basil in mine because I happened to have lots of fresh herbs at home and love them!

100g stale bread

1 garlic clove, peeled

300g mixed tomatoes, roughly chopped

1/2 small red onion, peeled & finely sliced

150g red peppers, seeded & roughly sliced

1 tsp small capers, drained

sea salt

freshly ground black pepper

red wine vinegar

extra virgin olive oil

fresh basil


1. Tear the bread into rough 3cm pieces and place on a baking tray.   If you have time to leave it out for 30 mins this will help it dry out (especially if you're using fresh bread). Drizzle in olive oil, rub with garlic and shallow fry until golden.

2. Toss the tomatoes, peppers, onion and capers together and drizzle with about 1 tbsp of vinegar and 3 tbsp olive oil. Taste and season with salt and pepper.

3. Tear in the fresh herbs and just before serving add the bread.