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.
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
freshly ground black pepper
red wine vinegar
extra virgin olive oil
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.