Tuscan Panzanella


200g sourdough or ciabatta (stale or fresh)
600g a mix of ripe tomatoes

1 cup pitted kalamata olives
1/2 cup capers
2 handfuls of wild rocket
1 bunch fresh basil
Fresh red chilli, finely chopped
2 balls of buffalo mozarella (optional)

For the dressing:

1 clove garlic minced or finely chopped 
3 tbsp red wine vinegar  
Juice of 1/2 lemon 
1/2 cup extra virgin olive oil
Large pinch of seasalt
Freshly ground pepper


- Chop bread into rough 2 inch cubes. If bread is sufficinelty stale it may already be crispy. If not, place the bread cubes on a baking sheet and place in a 180 degree oven for 5 minutes.
- Roughly chop the tomatoes.
- Combine the tomatoes, bread, olives, capers, chilli, rocket, and basil all together in a large salad bowl.
- combine dressing ingredients and pour over the salad
- Option to crumble buffalo mozarella over the dish.

This classic Tuscan salad is delicious and light - perfect for sunny lunches or a light dinner.  This salad is substantial enough to be a meal in itself or can be offered as a side dish. One of my absolute favourite preparations of fresh heirloom tomatoes.