380g bread cubed (approximately 1 loaf of homemade bread from a 2lb loaf tin)
2 tbsp balsamic vinegar
5 tbsp oil
1 tsp garlic powder
2 cans plum tomatoes
110g onion sliced into tiny, tiny pieces (since you're going to eat it raw)
1/3rd of a pack of fresh basil (optional), torn into little pieces, and the stems snipped into tiny cubes (approx 5 large leaves and stems)


Cube the bread. If it is stale, soak it in a couple of tablespoons of water before adding the dressing and tomatoes.

Drain the tomatoes and chop them, reserving all the juices. Chop the onion very finely. First cut it into two halves, put the cut side down onto your chopping board, slice as thinly as your knife will allow, gather together your slice onion and cut finely again you should now have finely diced onion.

Put the bread in a salad bowl and mix in the remaining ingredients. Let the panzanella stand for ten minutes to give the bread time to absorb some flavor, and serve. This will give 4 generous portions. The balsamic adds a little extra tartness that is very tasty!

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 577
protein (g)- 15
fat (g)-22
sat fat (g)- 2.72
carb (g)- 79
5 a day portions- 3
fibre (g)- 6
salt (g)- 0
calcium (mg)- 77
iron (mg)- 3

The salt value excludes any you have added yourself, as each family's tastes will differ