Gluten-Free Panzanella Recipe

Ingredients

200g gluten-free sourdough
800g heirloom tomatoes
1 red onion
1 tbsp red wine vinegar
1 tbsp capers
2 anchovy fillets
1 small garlic clove
A handful of basil leaves

Prep: 35 mins | Cook: nil

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Method

1. Tear or chop the bread into bite-sized chunks. Spread them out on a wire rack and set aside for 30 mins while you prepare the rest of the salad. This helps the bread dry out, so it's ready to soak up the juices from the tomatoes.

2. Chop the tomatoes into small, equal-sized chunks. Pop them into a sieve and set it over a bowl. Sprinkle over a generous pinch of salt. Gently toss the tomatoes to work the salt through them. Set aside to drain for 20 mins.

3. Peel and thinly slice the red onion. Pop it into a large salad bowl. Pour over the red wine vinegar. Gently stir to mix, then set aside to soak.

4. Meanwhile, rinse the capers. Drain the anchovy fillets. Peel the garlic clove. Pile them all up on your chopping board and very finely chop them.

5. After 30 mins, add the bread to the bowl of red onion and vinegar and toss to mix the bread and vinegar together. Gently press the tomatoes to encourage any last bits of liquid out, then add the tomatoes to the bowl. Add the crushed capers, anchovies and garlic. Pour in 4 tbsp olive oil. Toss together to mix well.

6. Tear or slice a handful of basil leaves. Add them to the bowl and toss to mix. Serve the salad. It's a great side with summer roasts and grills and it's brilliant for barbecues and buffets or packed into a tub for picnics.