Rustic Panzanella Salad | Florette Salad | Make it unFloretteable

Ingredients

• 4 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp salted capers
• Florette’s Crispy Salad
• Handful fresh basil
• 300g stale sourdough, torn into chunks
• 500g ripe tomatoes, washed and sliced, reserving the seeds and juice
• 55g Kalamata or other dark olives, stones removed, sliced
• ½ red onion, thinly sliced
• A slice of Higgidy’s Spinach, Greek Feta & Roasted Red Pepper Quiche
• 1 tbsp red wine vinegar
• sea salt and freshly ground black pepper