'PANZANELLA' TOMATO & BREAD SALAD

Ingredients

• Whole wheat bread

  2 slice or 56g

• Tomatoes

  red, raw

  2 medium whole or 246g

• Red bell pepper

  raw

  1 medium or 119g

• Cucumber

  raw, with peel

  1 cucumber or 301g

• Red onion

  ½ small raw or 35g

• Olive oil

  1 tbsp or 14g

• Balsamic vinegar

  1 tbsp or 16g

• Yellow mustard

  1 tbsp or 15g

• Salt

  table

  1 tbsp or 18g

• Black pepper

  ground

  1 tbsp or 6g

Directions

1. (source: http://www.jessicabeautician.co.uk/2018/10/panzanella-tomato-bread-salad.html)
2. Add the olive oil, balsamic vinegar, Dijon mustard, salt and black pepper to a mixing bowl and whisk together.
3. Roughly chop the beef tomato, add that to the bowl with the dressing, then using your hands squeeze it to get out some of the juices.
4. Slice up the jarred red pepper, cucumber and red onion, add those to the bowl too, then lightly mix everything together with salad servers.
5. Tear the bread into small chunks and add that to the bowl, toss it all together well then chop some fresh basil, sprinkle that over and mix it through gently. Transfer over to a dish and serve with basil leaves on top.