The only summer salad recipe you’ll ever need – and it could not be easier

The perfect summer food.

Summer is for easy living. Lazy mornings, laid-back BBQs, slow walks on the beach or in the park.

And when it comes to cooking, I am far more about assembling than I am about actual cooking.

Which is why salads are my go-to every summer – fresh, tasty, easy salads that can be enjoyed on their own and alongside pretty much anything else.

Speaking of easy salads – M&S just shared a recipe for Panzanella – a staple, super-simple Italian salad that boasts the sunshine flavours of ripe tomatoes, creamy burrata, fragrant basil and peppery olive oil shine – all wrapped up in one.

Oh – and is a great way to use up leftover bread.

Panzanella

Ingredients:

• 500g Summer Selection tomatoes, halved
• Flaked sea salt
• 1 tbsp sherry or red wine vinegar
• 100g stale bread
• 2 tbsp extra virgin olive oil, plus extra to serve
• 10g fresh basil leaves, torn, plus extra to serve
• 1 burrata, drained

Method:

1. Add the tomatoes to a large bowl, season generously with sea salt, drizzle with the vinegar, toss well and set aside for 15 minutes.
2. When the tomatoes have marinaded, tear the stale bread into smallish pieces.
3. Toss the olive oil through the tomatoes, add in the bread, torn basil leaves and some freshly ground black pepper and mix well.
4. Serve on a platter topped with the burrata, a drizzle of olive oil, freshly ground black pepper and more torn basil.

Serve and enjoy!