This panzanella (bread salad) without tomatoes combines fresh vegetables with herb soaked bread for a flavourful side salad. It's perfect for lunches, picnics or BBQs.
Dice the cucumber, bell peppers and onion.
Dice the bread into small cubes.
Add the onion to a bowl of ice water for at least ten minutes.
Combine all the ingredients for the dressing and whisk to infuse.
Fry the bell peppers in a little olive oil for 5-6 minutes then set aside to cool.
Add the bread to the same skillet, along with the dried herbs and olive oil. Fry for 5-6 minutes.
Add all the ingredients to your serving plate, and drizzle on the dressing. Toss to combine.