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Heritage Tomato Panzanella (V / VG)

This salad just gets better the longer you leave it, with the bread soaking up all those delicious juices. Made with our Garlic, Oregano & Balsamic Bread Dipper, it's a true taste of summer!

Serves 4

INGREDIENTS

200g stale ciabatta or sourdough loaf

600g ripe, mixed heritage tomatoes, roughly chopped

Handful of capers, drained

1 red onion, peeled and finely sliced

280g jarred red peppers, drained and roughly chopped

A bunch of fresh basil

1 lemon - juice and zest

A good drizzle of Garlic, Oregano & Balsamic Bread Dipper

A drizzle of Cold Pressed Rapeseed Oil

Sea salt

Freshly ground black pepper

METHOD

Preheat your oven to 200C / 180C Fan / Gas Mark 6.

Tear or chop your bread into bite sized pieces. Place on a baking tray and toss through in a little cold pressed rapeseed oil. Bake in the oven for around 10 minutes. Remove and allow to cool.

Place your chopped tomatoes in a large bowl and season well. Add your capers, sliced onion, peppers, cooled bread and lemon zest. Squeeze in the lemon juice and mix together until combined. Drizzle over a generous amount of your bread dipper and stir through once again. Finally add the chopped basil and mix together, leaving a few leaves to garnish when serving.



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