Crunchy panzanella salad

A classic Italian salad with a twist. The traditional salad has torn soggy bread, but this recipe makes rustic croutons to give a better texture.

Serves 4 as a side
Half 500g loaf artisan sourdough bread (or any other good rustic thick crusted bread)
1 tsp dried oregano
Splash of olive oil
Sea salt to taste
8 well ripened tomatoes
150g torn mozzarella
Large handful bashed and slightly torn fresh basil leaves
Olive oil
White wine vinegar
1 clove garlic

1. To make the croutons, heat the oven to 180 degrees. Slice the bread into 1 inch chunky pieces,  place onto a baking tray, and drizzle with the olive oil. Sprinkle with the salt and oregano and toss to ensure the bread is covered. Bake for 8-10 minutes, or until browned and crispy.
2. Meanwhile, slice the tomatoes into quarters, rip the mozzarella and bruise the basil leaves. Place into a big bowl and toss. 
3. To make the dressing, finely chop 1 clove garlic. mix 1 part olive oil to 3 parts white wine vinegar, or to taste. 
4. Once the croutons are browned, add to the salad bowl containing the tomatoes, mozzarella and basil. 
5. Dress the salad with the salad dressing.

This meal was served with.....
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Guest blogger recipe by Jack.