Panzanella with Cucumber & Lemon

Ingredients

• 1 medium Cucumber
• 200 g Cherry tomatoes
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Lemon zest(optional)
• 1 tbsp Red wine vinegar
• 1 clove Garlic(optional)
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 120 g Bread (stale or toasted)
• 10 g Fresh basil(optional)

Instructions

1. 1

   Prep the vegetables: dice the cucumber, halve the cherry tomatoes, and roughly chop the basil if using.

2. 2

   Make the lemon vinaigrette: whisk olive oil, lemon juice, red wine vinegar, salt, black pepper, and lemon zest (and grated garlic if using) in a bowl.

3. 3

   Toast/refresh the bread (cook time ~5 minutes): cut bread into bite-size pieces and toast in a dry pan or under a broiler until crisp and lightly golden, about 5 minutes.

4. 4

   Assemble: add warm toasted bread to a serving bowl, pour over the vinaigrette, and toss to soak slightly. Fold in cucumber and tomatoes, then rest 2–3 minutes before serving.