Fresh panzanella

SERVES 4-6 PREPARATION: 10 MIN COOKING: 5 MIN COOLING: 5 MIN

200g cherry tomatoes, halved ½ red onion, thinly sliced salt flakes to taste

15ml (1T) butter

1 ciabatta bread, cubed handful basil, shredded

15ml (1T) red wine vinegar 45ml (3T) olive oil

150g mozzarella balls, torn

1 Put the tomatoes and onions in a mixing bowl, add the salt flakes and toss well.

2 Heat the butter in a frying pan over medium heat, add the bread cubes and fry, making sure to turn often to brown the sides. Allow to cool for 5 minutes.

3 Add the bread cubes to the tomato and onion salad and toss through. Add the basil, red wine vinegar and olive oil.

4 Finish the tomato and onion salad with the mozzarella balls.

Panzanella is an Italian salad made from soaked stale bread and tomatoes.