Panzanella summer salad

Panzanella!! The green of the basil, the white of the bread and the red tomato. Tastes like summer in Tuscany. You'll need good quality, ripe tomatoes and some stale bread.
 
INGREDIENTS:
  • 200g stale bread
  • 600g ripe mixed tomatoes, , roughly chopped
  • 1 handful capers
  • 1 small red onion, very finely sliced
  • 280 g jarred red peppers , drained and roughly chopped
  • 8 anchovies, finely sliced (optional)
  • sherry vinegar
  • extra virgin olive oil
  • a bunch of fresh basil
  • salt & peps

 

METHOD:

  1. Tear the bread into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
  2. Place the tomatoes in a bowl and season with salt and pepper. Add the capers to the bowl, along with the onion, peppers, bread and anchovies, if using. Toss the mixture together with your hands, then stir in 2-3 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
  3. Tear in the basil leaves, stir together and serve.