This is a delicious and substantial salad that is perfect for picnics. Combine the juice with the bread just before you go and by the time you are ready to serve, the flavours would have had plenty of time to develop.

Panzanella 

5 handfuls chunks of stale ciabatta

Salt and pepper to taste

7 tbsp extra virgin olive oil (you need a mild flavour for this recipe)

2 tbsp red wine vinegar

1 cucumber, cut into chunks

1 red onion, quartered

6 tomatoes

4 garlic cloves, chopped

Small bunch of basil (whole)

Pop all ingredients apart from the bread into a blender

Keep a few basil leaves for decoration

Blend, season to taste and pour over the bread

Leave to stand for 30 minutes before serving and decorate with basil


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