the skint foodie
  • blog
  • about
  • how
  • recipes
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • links
  • contact


panzanella

serves two
½ small cucumber 
1 small red onion
2 small tomatoes

2 thick slices of stale sourdough bread, torn into rough chunks
2 tablespoons extra virgin olive oil 
1 tablespoon red wine vinegar 
1 tablespoons capers, rinsed and drained 
1 teaspoon sugar 
6 basil leaves, torn
salt + black pepper


Roughly chop the cucumber, red onion and tomatoes.  Throw them into a large bowl and add the bread. Mix and season.

Make a dressing of the oil, vinegar, capers, sugar and some salt and pepper pour over the salad. Toss in the torn basil and mix. Cover the bowl with cling film and leave in the fridge overnight.
Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • links
  • contact