Italian tomato & bread salad

Method

Tear the ciabatta into thumb-sized pieces, then pop them on a tray in a warm place to dry out a little.

Put the tomatoes into a bowl, season with salt and pepper and mix together. Add the capers, onion, peppers, bread and anchovies, if using. Mix again with your hands to really get the flavours going.

Stir in 2 tablespoons of red wine vinegar and about 6 tablespoons of extra virgin olive oil. Have a taste and add more salt, pepper, vinegar or oil if you think it's needed.

Tear the basil leaves over the salad, give it another good stir, and it's ready to serve. Lovely on a hot summer's day with barbecued meats or roast chicken.

Tip: If you can't get hold of ciabatta, any country-style bread will do.

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