Panzanella Salad

This fresh and hearty salad is a great lunch or side dish. A lovely way to show off those bright, tasty little ZZ2 speciality tomatoes!



    200 g Ciabatta loaf
    600 g Ripe mixed ZZ2 speciality tomatoes, roughly chopped
    Sea salt
    Freshly ground black pepper
    1 Handful small caper, drained
    1 small red onion, peel and finely sliced
    8 anchovy fillets in oil, drained and finely sliced (optional)
    2 tbsp (30ml) red wine vinegar
    100 ml Extra virgin olive oil
    A handful of fresh basil


    Break the ciabatta into small pieces and place on a tray.
    Leave aside in a warm place for around 30 minutes – this helps to dry it out.
    Place the tomatoes in a bowl and season with salt and pepper.
    Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using.
    Toss the mixture together with your hands, then stir in the vinegar and olive oil.
    Season to taste and toss in fresh basil leaves.