Panzanella Salad

Panzanella Salad
Serves 4
The ingredients here are almost the same as for gazpacho, but served with the juices soaking into the stale bread. This is best made a few hours before eating to let the flavours and juices mingle. Store in the fridge until ready to serve.
Ingredients

1 bunch basil chopped
2 cloves garlic
2 large tomatoes diced
1 medium cucumber diced
Juice of half a lemon
100ml olive oil
Half a loaf of crusty bread  
Salt


1.    In a mortar and pestle (I've also done this with a knife!), bash together the garlic and basil with a pinch of salt to form a green paste. 
2.    Toss your basil-garlic paste with cucumber, tomato, and lots of olive oil, and lemon juice. Place in the fridge for a few hours.
3.    Before serving, make croutons as the recipe on this site. Let them cool.
4.    Remove your salad from the fridge. Scoop out your vegetables and toss with croutons. Dress with the juice from the bottom of the bowl. 

panzanella.jpg
leftover breaddavina