This Panzanella recipe from Michael Kelly combines fresh vegetables and moreish bread to create a

"This is my version of the classic Italian peasant’s lunch of stale bread and tomatoes. Though purists might sniff at the presence of courgettes, I think it works well if sliced very finely. Because the tomato crop is slow this year, I used 300ml of passata to soak the bread instead of fresh tomatoes, but if you have a glut of tomatoes you could, of course, use them instead (rubbed through a sieve). All in all, it’s not too shabby being a peasant." –Michael Kelly

Ingredients

  • 300g slightly stale sourdough bread
  • 300ml organic passata
  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 20 black olives
  • 1 tablespoon capers
  • 1 small yellow courgette, thinly sliced
  • 1 small cucumber, peeled, deseeded and chopped
  • 1 small red onion, halved and thinly sliced
  • 200g red or green pepper, deseeded and sliced
  • 1 handful basil leaves, chopped roughly
  • 10-15 cherry tomatoes, halved

Method

  1. Tear the bread into large chunks and put it in a large bowl. In a separate bowl, mix the passata, olive oil, vinegar and season well. Add it to the bread bowl, stirring well to mix it all together. 
  2. Add the olives, capers, courgette, cucumber, onion, peppers, tomatoes and basil. Toss it all together again. Leave it to stand for half an hour to let all the flavours mingle.