Leafy panzanella recipe

This leafy panzanella recipe is a classic Italian dish. A traditional panzanella has no leaves, but this healthy twist adds in crunchy Romaine, so it goes a lot further and is a bit lighter and brighter.

Ingredients (serves 2)

1 Mini Romaine lettuce

4 slices stale ciabatta

300g ripe tomatoes, any type you have

¼ red onion, finely sliced

Salt and freshly ground pepper

200g roasted peppers from a jar, drained and chopped

1tbsp red wine vinegar

2tbsp olive oil

1 small bunch of basil, torn

Method

Tear the bread into bite-sized chunks and leave out on a tray while you prepare the salad.

Chop the tomatoes into bite sizes and put into a bowl, add the onion and peppers and season generously.

Toss in the ciabatta and mix well so all the juices combine and start to soak into the bread.

Slice the Mini Romaine into ribbons 1cm thick and add to the salad.

Dress with the oil and vinegar and toss again. Taste to check the seasoning. Add torn basil leaves, toss for a final time then serve.

Courtesy of makemoreofsalad.com