PANZANELLA WITH KLARA RISBERG

Recipe and words by Klara Risberg

This Tuscan bread salad will be your to-go-to salad all summer long. I have added white beans to to salad as it makes it a little more substantial but feel free to leave them out if you prefer the classic version. 

Make sure you go for really good quality ingredients for this - it makes all the difference! 

Serves 4 

3 slices of stale bread 

1/2 red onion + 50ml red wine vinegar

4 big tomatoes, cut in smaller mouth sized pieces

1 jar of white beans, drained 

2 tbsp capers, chopped 

15 g parsley, chopped 

15 g basil leaves, chopped 

Pinch of chilli flakes 

3-4 tbsp red wine vinegar (or to taste)

3 tbsp olive oil 

Tear up the bread into 3x3 cm pieces and put on a tray, drizzle with olive oil and some sea salt and toast in the oven at 180 for 12 minutes, give them a little toss and toast until golden and crispy. Leave to cool. 

Slice the red onion as thin as you can and put in a bowl together with the vinegar and a pinch of salt. Carefully massage the onions with a very light hand, this removes the sharpness of the raw onion. Leave to one side. 

In a big bowl, add the chopped herbs and capers, zest from one lemon, chilli flakes, red wine vinegar, olive oil and the white beans. Give it a toss and taste, season with salt and pepper. 

When you are ready to serve add the croutons and tomatoes to the herby bean salad and mix well. Plate immediately and dig in!