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Panzanella salad with UK Heirloom tomatoes

Panzanella salad with UK Heirloom tomatoes

Make the most of UK tomato season with a Panzanella salad. Substantial enough to be a meal in itself, perfect as a side dish or part of a spread with a BBQ.



    • Place the bread on a tray to dry out, this will help it to drunk up the juices and dressing.
    • Put the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers and bread.
    • Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more seasoning or oil, if needed.
    • Tear in the basil leaves, stir together and serve.

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