Healthy and refreshing summer recipe from Tuscany: Panzanella

Ingredients (serves six)

* 2 tbsp drained capers
* 1/2 kg cubed spelt bread (2–3 days old)
* 4 tbsp red wine vinegar
* 1/2 kg ripe and tasty baby tomatoes
* 1 thinly sliced cucumber
* 1 thinly sliced red onion
* 6 tbsp extra virgin olive oil
* 1 minced garlic clove
* 15 g thinly sliced fresh basil leaves
* 4 tbsp Italian black olives (Taggia)
* Salt and ground black pepper

Directions
- Soak the capers in 2 tbsp of vinegar in a small bowl for 10 minutes and drain.
- If you don’t have 2–3 day old bread, cut the bread into 2-inch slices, grill and set aside.
- Cut the tomatoes in half, scoop out the seeds and set aside.
- In a large bowl, whisk the oil, garlic and 2 tbsp of vinegar. Season with salt and pepper, to taste.
- Add the bread cubes and toss to combine.
- Add the tomatoes, sliced onion, sliced cucumber, capers, basil and olives to the bread mixture.
- Cover the salad and cool in the fridge for flavours to blend, for at least 1 hour.
- Serve at room temperature or cold, for a more refreshing taste

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