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Panzanella salad

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This traditional Italian salad, made of different types of tomato and leftover bread, is the perfect thing to make for a sunny Saturday afternoon lunch.

Kcal

284 per serving

Saturated fat

4.3g per serving

Preparation time

10 minutes ingredients (serves 6):

900g yellow and red baby plum tomatoes, halved

1 medium red onion, sliced

40g fresh basil, ripped

280g stale ciabatta, ripped

100g capers in brine, drained

100g black olives, halved

1 tbsp red wine vinegar

3 tbsps extra virgin olive oil

Freshly ground black pepper

2 garlic cloves, peeled and crushed

½ teaspoon caster sugar

½ teaspoon sea salt

250g ricotta

Method

Step 1: Mix the yellow and red tomatoes in a bowl. Using your hands, gradually mix in the onion, basil, ciabatta pieces, capers, and pitted black olives. In a separate bowl, beat together the vinegar, oil, pepper, garlic, sugar and salt to make a dressing.

Step 2: Pour the dressing over the salad and mix thoroughly – by now the bread should be softened by the dressing. Tip the whole salad out onto a large serving dish and crumble over the ricotta.

Step 3: Leave for 30 minutes (no longer or the bread will become too rehydrated and you will end up with a soggy mess).

From Supper With Rosie by Rosie Lovell (£16.99, Kyle Books)

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