This panzanella salad is a real celebration of summer produce; juicy tomatoes, refreshing cucumber, and fragrant basil — you’ll be making this recipe on repeat! Look for tomatoes with a deep colour and a strong tomato aroma; storing them out of the fridge is the best way to preserve their flavour.
You can also use fresh bread but you’ll need to dry it out in the oven first. Preheat the oven to 180°C fan / 390°F. Place the pieces of bread on a baking tray, drizzle with a little olive oil and season lightly with salt. Cook in the oven for 10–12 minutes until gently golden; set aside to cool.
