This zingy Italian Panzanella turns stale bread into a summer salad hero—fresh, vibrant, and ridiculously easy to throw together. Grab a fork and dig in!

Ingredients:
Vinaigrette
150ml extra virgin olive oil
75ml red wine vinegar
1 clove of garlic, puréed
Salad
1 red onion, thinly sliced
6 tomatoes, cut into strips
2 red peppers, peeled and sliced
2 yellow peppers, peeled and sliced
1 red chilli, thinly sliced
1 cucumber, cubed
1 tbs capers
1 jar of olives, chopped
1 pack of basil, chiffonade
1 ciabatta or sourdough torn into chunks

Method

Whisk together the vinaigrette ingredients.

In a separate bowl, combine all the salad ingredients except the basil.
Pour the vinaigrette over the salad and toss to coat evenly and let it sit for at least 15 minutes to allow the flavours to meld.

Taste and adjust the seasoning if needed.

Just before serving, gently fold in the basil leaves.