Panzanelle with Feta Cheese

The day before, remove the crust from the white bread, cut it into 2 cm slices, place them next to each other and dry them.

The next day, boil 150 ml of water with 8 tbsp of vinegar. Cool slightly, sprinkle on bread and leave to soak for 30 minutes.

Peel tomatoes, cut into quarters, remove seeds and cut into thin slices. Clean the spring onions, cut the white and light green into narrow rings. Clean peppers and cut into very fine cubes. Cut feta cheese into cubes. Peel garlic and press through a press. Chop basil and mint, except for a few leaves. Mix garlic, kitchen herbs, oil, remaining vinegar, 8 tbsp water, salt and pepper.

4. squeeze bread slices and pluck into coarse pieces. Add spring onions, tomatoes, peppers, feta cheese and capers. Drizzle with salad dressing, mix gently and let sit for 30 minutes. Arrange on a platter. Garnish with the remaining herbs.

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