Panzanella Salad

'Adapted from a Recipe from the Guardian'

Ingredients:

½ red onion, thinly sliced

1 red pepper

Half a cucumber

8 ripe tomatoes

200g stale country bread

4tbsp white wine vinegar

1 tbsp capers

2 anchovies, finely chopped

1 small clove of garlic, crushed

6 tbsp virgin olive oil

Small bunch of fresh Basil

Method:

Put the onion slices in a bowl of cold water with a pinch of salt and leave to soak for an hour

Blacken the peppers on the hob and then put them in a plastic bag or a bowl covered in cling film and leave for 20 minutes

Cut the tomatoes into large dices and place in a colander set over a bowl

Salt and leave to drain while you prepare the other ingredients

Tear the bread into chunks about the same size of the tomatoes

Put into a salad bowl and moisten with vinegar

Drain the onion and add to the bowl along with the capers

Scrape off as much black skin off the peppers as you can and cut them into long strips

Gently press the tomatoes to squeeze out the last juice, then put the flesh in the bowl

Stir the chopped anchovies and crushed garlic into the tomato juice and then whisk in the olive oil

Season to taste

Pour on to the salad and toss thoroughly

Roughly tear the basil leaves and sprinkle on top

Allow to sit for between 15 minutes and an hour and then serve