One of my favourite salads is tomato and bread. The Italian’s call this panzanella. I use day old ciabatta in this recipe but any day old crusty bread will do.
Put six sliced ripe tomatoes in a large salad bowl. Tear five slices of bread into bite size pieces and add to your tomatoes with one thinly sliced red onion, six tablespoons of olive oil and two tablespoons of lemon juice. Toss all the ingredients together and season with ground black pepper and salt. Allow the flavours to develop fully for at least ten minutes. Taste and adjust as necessary and finish with a handful of fresh basil leaves before serving.
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