Lunch recipe
A make-ahead tomato and butter bean bread salad with roasted peppers, olives, basil and a sharp red-onion dressing.
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Ingredients
large serving bowl, fine grater, colander
Method
Halve and very thinly slice the red onion. Put it in a large serving bowl with the red wine vinegar and 0.25 teaspoon salt, scrunch gently with clean hands and leave for 10 minutes to soften.
Cut the tomatoes into bite-sized wedges, add them to the bowl with 0.5 teaspoon salt and toss. Leave for 5 minutes until their juices begin to mingle with the vinegar.
Tear the bread into rough 3cm pieces. Drain and rinse the butter beans, drain and slice the roasted red peppers, halve the olives and tear three quarters of the fresh basil leaves.
Finely grate the garlic and lemon zest into the tomato bowl. Add the juice of half the lemon, all 3 tablespoons of the olive oil, black pepper and remaining 0.25 teaspoon salt. Add the bread, butter beans, peppers, olives and torn basil, toss thoroughly and rest for 10 minutes so the bread drinks in the juices without collapsing.
If the tomatoes are less juicy, add 1 tablespoon cold water before resting.
Taste and squeeze in more juice from the remaining lemon half if needed. Spoon the panzanella into four shallow bowls and finish with the remaining fresh basil leaves and any dressing left in the bowl.
