Summer Panzanella salad

Summer Panzanella salad makes a great warm weather lunch. It comes together quickly and it marries sweet, sour and salty flavours together perfectly.

3 small ripe tomatoes + 15 cherry tomatoes
1 large cucumber
1 medium red shallot
a handful of black Kalamata olives
a handful of capers
2 slices of a day old sourdough bread (or gluten-free bread if required)
a handful of fresh basil leaves
1 tbsp pine nuts, toasted on a dry pan

DRESSING:
1½ tbsp of extra virgin olive oil
1 tbsp of red wine vinegar
½ garlic clove, finely grated
freshly ground black pepper
sea salt
1 tsp of sugar (optional – if tomatoes lack sweetness)
olive oil, for croutons

View the full recipe at Lazy Cat Kitchen →