Panzanella | Vegan Recipes | Veganuary

Ingredients

• ½ loaf ciabatta
• 6 tablespoons extra virgin olive oil
• 2 garlic cloves, 1 peeled, 1 crushed
• ½ teaspoon dried oregano
• 2 tablespoons good-quality red wine vinegar
• 2 tablespoons freshly chopped flatleaf parsley
• 1 tablespoon baby capers, drained
• 6 plum tomatoes, roughly chopped
• 1 small red onion, finely sliced
• ½ cucumber, deseeded and cut into chunks
• 2 celery stalks, finely sliced
• 12 fresh basil leaves, ripped
• 50g stoned black olives, halved
• salt and freshly ground black