Panzanella with toasted ciabatta & assorted tomatoes recipe

Ingredients

• 150 g day-old ciabatta bread
• 1 tbsp olive oil
• 500 g assorted tomatoes (eg beef, different coloured tomatoes, cherry tomatoes)
• 50 g Kalamata olives
• 1 tsp capers
• ½ red onion

• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 1 tsp capers
• 1 clove garlic
• ½ tsp salt

• ½ bunch basil

1. Cut the bread into 2-cm-thick slices, coat them with the olive oil and grill them over direct heat for 2–3 minutes each side.
2. Cut the tomatoes into large dice. Pit the olives and coarsely chop together with the capers. Cut the onion into fine strips. Cut or tear the bread into bite-sized pieces and add to the other salad ingredients.
3. Combine the ingredients for the dressing in a blender and purée them.
4. Pour the dressing over the salad and mix well.
5. Top with basil leaves.