Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Because of panzanella, I don't think I have ever thrown a single piece of stale bread in the bin! The great thing about this Tuscan salad is that it goes well with just about anything – grilled fish, chicken, prawns, you name it – or you can just hog a whole bowl of it to yourself.
1 small loaf of country-style bread (about 2-3 days old), cut into large cubes
1 small cucumber, roughly chopped
1 large red onion, roughly chopped
3 very ripe tomatoes, roughly chopped
5 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons capers, rinsed and drained
1-2 teaspoons sugar (to taste)
12 basil leaves, roughly crushed
Sea salt and freshly ground black pepper
Place the cucumber, red onion and tomatoes in a large bowl and add the bread. Mix well with your hands and season with salt and pepper.
Whisk the olive oil, red wine vinegar, capers, sugar and some salt and pepper together and add to the bowl with the basil. Give it a good stir, then cover and leave in the fridge overnight for the flavours to mellow. The bread should feel moist but not soggy. Serve as a starter or salad, or with grilled or roasted meat.
From Tony and Giorgio, by Tony Allan and Giorgio Locatelli (Fourth Estate)
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments