“Panzanella is a traditional Italian salad that was created as a tasty way of using up stale bread. It’s also fantastic for using up jarred veg and antipasti, but if you want to roast your own, go for it – aubergines, peppers, courgettes and tomatoes all work well. ”
Peel 1 clove of garlic, then pound to a paste in a pestle and mortar with a pinch of sea salt.
Add 3 anchovy fillets and pick in half the leaves from 1 bunch of basil (30g), then pound again until you have a thick paste.
Drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar, add a pinch of black pepper, then muddle together and tip into a large serving bowl.
Cut 750g of mixed tomatoes into bite-sized chunks, halving or leaving the baby ones whole so it’s all a pleasure to eat. Add them to the bowl with the capers, then tear in ½ a 270g stale loaf of ciabatta.
Drain, roughly chop and add 1 x 250g jar of roasted red peppers and 6 jarred chargrilled artichokes, then toss to coat.
Tear over the remaining basil leaves, gently mix again, then serve.