Caprese Panzanella salad

Directions

1. 1
   Pre-heat the oven to 200c and place the bread on a baking sheet.
2. 2
   Drizzle with a little olive oil and season with salt then place in the oven. Allow to bake until golden brown and toasted.
3. 3
   Remove and set aside.
4. 4
   Place the tomatoes, half of the basil and the bocconcini in a bowl then add the zest and lemon juice, olive oil and salt and pepper. Stir and allow to stand for 5 minutes. This will allow the natural juices of the tomatoes to be released which will add more flavour to the dressing.
5. 5
   Add the bread to the salad along with the remaining basil and stir to combine.Tip the salad onto a serving platter and serve immediately.Make ahead tip: Make the tomato mixture and toast the bread up to 2 hours before serving. Simply combine the components and serve.