Wholemeal panzanella with mozzarella, cucumber and capers

Ingredients

For 1 serving

• Whole wheat bread70 g
• Mozzarella80 g
• Tomatoes200 g
• Cucumber100 g
• Red onion20 g
• Capers6 g
• Basil5 g
• Extra virgin olive oil8 g
• Red wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, lactose, sulphites,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Cut the wholemeal bread into roughly 2 cm cubes and spread them on a tray.
2. Toast the bread in the oven for 6 minutes, until golden and crisp outside.
3. Meanwhile, wash the tomatoes and cucumber and cut them into roughly 2 cm pieces, thinly slice the red onion and dress in a bowl with the oil, red wine vinegar, capers and a pinch of salt.
4. Add the bread to the vegetables, toss and leave for 10 minutes to soak up the dressing.
5. Finish with the mozzarella torn by hand and the basil leaves.