I’d like to subtitle this post ‘In celebration of leftovers”. Frequently overlooked, often discarded, but just as often life-savers for people who sometimes forget to function outside of offices, conference calls and spreadsheets.
Spreadsheets are so not what I want to talk about though. This simple summer (okay, I know it’s autumn in the northern hemisphere, but you can still get fabulous tomatoes out there…) salad is such a winning combo for a weekday lunch or light dinner. A bit of stale bread, a few tomatoes, a handful of olives, some red onions, splash of olive oil and you’re set. You can go all out with some roasted vegetables as well, or just keep it as it is and it will be just as satisfying. Just make sure you give the bread a bit of time to soak up the tomato juices and olive oil.
So, if you find yourself with too many tomatoes on your hands and dinner is still shrouded in mystery, this panzanella salad is your best friend. You’ll need:
200g stale bread (I’ve used foccacia, but ciabatta, sourdough, bloomer, they all work)
500g ripe tomatoes, roughly chopped
1 small red onion, finely sliced
Mix tomatoes, bread, onion slices and olives, toss with olive oil, sea salt and pepper and garnish with basil. Simple and perfect.