CARLUCCIO’S PANZANELLA SALAD

SERVES 4

500g dry white or brown bread, baked in the oven until golden 600g ripe tomatoes, cut into small chunks (save juices) 1 medium celery stalk, chopped 1 small onion, finely sliced 1 green pepper, finely sliced A few pitted black olives 2 tbsps of chopped fresh basil plus a few sprigs to garnish 6 tbsps extra virgin olive oil 1 tbsps white wine vinegar 1 large garlic clove, peeled and crushed Salt and freshly ground black pepper Optional: a few anchovy fillets in oil

1 Put the dried bread into a bowl, and pour over enough water to soften it, for a few minutes only. Reduce the pieces of bread to large chunks, and get rid of any surplus water in the bowl. 2 Add the tomatoes and their juices, the celery, onion, green pepper, olives and chopped basil. Mix and add the olive oil, vinegar and garlic, season to taste. 3 Mix again until a juicy mixture results and divide between serving plates. Garnish with basil and anchovies.

Adapted from the Carluccio’s 2017 Summer Menu.