Panzanella
this is one of our favourite things to eat at the moment and it pairs perfectly with the September sunshine.
The ripe tomatoes and all their juices being soaked up by crusty ciabatta will transport you to Tuscany!
There are so many variations of this recipe you can tailor it to your own tastes, some include cucumber or avocado!
However, we kept this one super simple and focused on the quality of the ingredients.
We used: approx
500g tomatoes, cored and quartered
2tbsp extra virgin olive oil,
1 tbsp balsamic vinegar,
S&P,
1 tbsp capers,
A large handful of olives (halved),
A bunch of basil stalks chopped finely and leaves torn,
1/2 a red onion finely sliced.
Toss all together with a small torn-up loaf of stale or lightly toasted ciabatta and you’re ready to serve!
You can of course use gluten-free bread, but we suggest you lightly toast it first, this way you will still get a crunch when the bread soaks up the juices.
Recipe by Chef Annabel at the Seasons Kitchen in Forest Row.
