In a modern twist on the salad panzanella, bread is roasted then flavoured with the juices from ripe tomatoes, fresh basil and piquant capers – for the easiest summer food. Delicious!
For mozzarella, use a drained 200g can tuna in olive oil, flaked, or a 185g can skinless boneless sardines.
If you can't find mini mozzarella, buy two 125g packs mozzarella and cut into pieces. * You can buy the 50 per cent less fat mozzarella, if you prefer.
The salad can be chilled for several hours, or even overnight.
For an even faster panzanella, cut the bread into thick slices and dunk quickly in cold water, then squeeze gently to remove the excess. Tear into pieces, dropping them into a bowl. Top with the vegetables and capers. Whisk the dressing in a small bowl as step 2 and drizzle over the salad. Put a plate on top and press the salad gently to flavour the bread with some of the juices from the tomatoes. Chill in the fridge for 15 minutes, then gently toss. Scatter with the basil and mini mozzarella.
I love any Italian panzanella salad, especially in the summer when you can get great tomatoes. Thanks - 12 Sep 2012