Panzanella with Sourdough, Caperberries and Basil
Ingredients
- 300 g sourdough bread
- 600 g ripe plum tomatoes
- 1 cucumber
- 80 g caperberries
- 2 tbsp red wine vinegar
- 5 tbsp olive oil
- 25 g fresh basil
- 0.5 red onion
Nutrition (per serving)
- Calories
- 397 kcal
- Protein
- 9.4 g
- Carbohydrate
- 45.1 g
- of which sugars
- 7.9 g
- Fat
- 18.6 g
- of which saturates
- 2.8 g
- Fibre
- 5.2 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Tear the sourdough into rough chunks and spread on a baking tray. Bake at 200°C (fan 180°C) for 10 minutes until golden and crisp. Allow to cool.
- 2
Roughly chop the tomatoes and place in a large bowl with the juices. Season generously with salt and leave for 10 minutes.
- 3
Dice the cucumber, thinly slice the red onion and add both to the tomatoes along with the caperberries.
- 4
Whisk together the red wine vinegar and olive oil and pour over the salad. Toss well.
- 5
Add the bread to the bowl and toss so it soaks up the dressing. Leave for 5 minutes, then tear over the basil leaves and serve.
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