Cherry Tomato Panzanella Salad – The Delightful Cook
3 x 200g Perino Medley Mix
1 small cucumber, peeled and sliced
3 slices of Italian Friselle bread, broken into rough pieces (or alternatively dry day-old bread)
2 tbsp capers, drained
50ml red wine vinegar
¼ cup water
¼ cup extra virgin olive oil
½ red onion, peeled and thinly sliced
Handful of fresh basil leaves, kept whole or roughly chopped
Salt and pepper to season
In a large salad bowl, break the friselle bread into smaller bite size pieces. Pour about ¼ cup of water all over the bread. This will help the bread slightly soften but keep it crunchy texture.
Rinse the tomatoes with water and drain well. Slice a few tomatoes into halves and keep the remaining whole and add the tomatoes to the friselle.
Peel the cucumber and slice into rounds, then into halves, adding them to the salad. Add the sliced red onion, adding it to the salad.
Add capers, fresh basil leaves, red wine vinegar, extra virgin olive oil, salt and pepper and mix well to combine. Set aside for 10 minutes to allow all the flavours to infuse and the bread to become slightly softer.
Serve immediately with fish, meat or on its own.