Panzanella salad with Citrus White Balsamic Dressing

Panzanella Salad

A fantastic leftover recipe - you can add in whatever you have left in your fridge, as well as some leftover bread you've got in your cupboard. Ciabatta, sourdough, white sliced all work well, liberally drizzled of course with some olive oil and balsamic vinegar.

For the salad

• 1 packet of cherry tomatoes, cut in half

• 1/2 red onion, sliced

• Handful of basil leaves, sliced

• 8 or 9 olives, quartered

• 1 tbsp of capers

• Bread, sliced into cubes

• 1 tbsp of Balsamic Vinegar (we recommend Grande Reserve or Black Garlic)

• 1 tbsp Extra Virgin Olive Oil

• Salt to taste

For The Dressing:

• 1 tbsp Olive Oil

• 1 tbsp Citrus Infused White Balsamic Vinegar

• A small handful of chopped spring onions

• Salt

 Method:

1. Heat the oven to 180°C/160°C Fan/Gas Mark 4.

2. Spread the bread cubes on a roasting tray, drizzle and toss with the olive oil and balsamic, and salt and pepper.

3. Bake for 15-20 mins until lightly browned and toasted.

4. In a salad bowl, mix together all the other ingredients. Combine all the dressing ingredients.

5. Once the bread is baked and cooled, add to the salad and toss well, then add the dressing.

6. Enjoy!