Panzanella Perfection

Easy, healthy and prepare ahead recipe

Serves four for main course lunch, easy to multiply for more portions. Good as a starter too.

1kg Tomatoes, ripe as possible.
2 Bread (thick slices of coarse white bread ie ciabatta, putliese).
2 Garlic cloves, crushed
Salt and pepper
4tbs Extra Virgin Olive oil
3tbs Red Wine Vinegar
2tbs Capers, roughly chopped
75g+ Anchovies, tinned.
1 Red Onion, very finely sliced
16 Black Olives, pitted and halved
Bunch Basil
Bunch Parsley
2 Red chilli, mild, thinly sliced

All except one or two, skin the tomatoes, de-seed, roughly chop and place in a sieve over a bowl. Sprinkle the tomatoes with salt.

To the juices, add the garlic, oil, vinegar and pepper.

In a separate bowl, tear the bread into small chunks and pour the juices over. Add more oil or vinegar to taste, only if it still looks dry. Add the tomatoes and stir a little.

On a large plate, layer half the bread and tomato mix, then add half each of the capers, olives, anchovies, onions and herbs, also half the chilli if using. Then add the other half of bread and tomato mix, and then the other ingredients.

Leave for at least an hour, at room temperature for the tastes to mingle.

Before serving, gently mix again, top with the reserved tomato, chopped and a few more leaves of basil.

Note ~ Great with grilled chicken for a more substantial meal. Play with the ingredients as taste dictates. This is my favourite proportion. Try a mix of varieties of tomato for more interesting visual effect.

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