Panzanella Salad


150g good stale brea, about 2-3 days old, diced

2 tablespoons of olive oil

1 small cucumber, roughly chopped

1 red onion, roughly chopped

6 ripe tomatoes, roughly chopped

Sea salt and milled black pepper

3 tablespoons caper, chopped

1 handful basil leaves, roughly torn


1.Pre-heat the oven to 200°/C/fan 180° Gas ,Mark 6. Place the diced bread on a baking tray and drizzle over the olive oil, toss together well and bake for 5-7 minuets until golden and crusty.

2.Place the cucumber, red onion and tomatoes in a large bowl, and add the toasted bread. Mix well with your hands, season to taste with salt and pepper.

3.Whisk the extra virgin olive oil, red wine vinegar and capers with a good grinding of pepper. Pour this over the salad, and toss together well. Finally, scatter the basil leaves on top.