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Tomato and bread salad: Panzanella

During tomato season, this is the ultimate salad. The aromatic sweetness of the tomatoes and the bread, which soaks up the tangy vinegar, are balanced by good olive oil, basil and a little garlic. If you don’t want it to be 100% vegetarian, the salad tastes excellent with a few anchovy fillets crushed into the oil.

Ingredients

The salad
3 shallots, finely chopped
4 spsk salted capers
2 fed garlic, finely chopped
5 spsk good cold-pressed olive oil
3 spsk sherry vinegar or red wine vinegar
1 kg ripe tomatoes
1 bundt basil
300 g stale bread
sea salt and freshly ground pepper

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Instructions

The salad

Place the finely chopped shallots in a bowl.
Rinse the capers to remove any excess salt, drain them and chop them roughly. Add them to the bowl along with the finely chopped garlic, olive oil, sherry vinegar and pepper. Mix everything together well.

Cut the tomatoes into rough cubes and add them to the bowl along with the basil leaves, which you have roughly torn apart. Tear the bread with your hands or cut it into rough cubes and toss them into the salad. Season to taste with salt, pepper and, if desired, a little extra oil and vinegar.

Now leave the bread salad to stand for at least 10 minutes, or preferably a couple of hours. Taste it again just before serving.