Panzanella

This thrifty Tuscan tomato salad will have you deliberately buying too much bread. And, waiting for it to go stale.

serves 2+

8 ripe tomatoes: any mix you like. I used Italian plum; peeled.

1/2 red onion; finely sliced

1 yellow pepper

1 red pepper

2 tbsp capers

Maldon sea salt

200g good, stale bread: sourdough is great.

4 tbsp of good quality red or white wine vinegar

handful of black olives de Aragon

a healthy bunch of basil

for the dressing

4 tbsp good olive oil

Maldon sea salt

Freshly ground black pepper

1. Using a mandolin or good knife skills; finely slice the onion. Place it in a bowl with a pinch of salt and just cover with cold water. Leave for between 30 and 60 minutes.

N.B. this will reduce the bite and after-taste of the onion.

2. Place the peppers over the open flames of your hob. Turning occasionally with tongs until they are blackened all over. Remove to an adequately sized bowl and cover with film. Leave to one side for 20 minutes to steam.

3. Rinse and cut your tomatoes into gachos; lightly season and place in a colander over a bowl.

4. Break the bread in similar sized pieces... to the tomatoes!

5. In a salad bowl; add the bread pieces and sprinkle over the vinegar.

6. Drain the onions and add them to the bowl along with the capers.

7. Remove the blackened skins from the peppers: they should come off with a light rub.

8. Take the peppers and carefully open them over the tomatoes (using a sieve to catch any seeds); tip the flavoursome juice in.

9. Then, remove the stalks, seed bulbs and any remaining loose seeds. Cut the peppers into fine strips and add to the salad bowl.

10. Gently squeeze the tomatoes before adding them to the bowl.

11. Add the olives and tear in the basil leaves.

now, for the dressing...

12. In the bowl from the tomatoes you will find the lovely tomato liquid which will form the base of our dressing. Season this liquid and whisk in the olive oil. Pour it over the salad; toss and enjoy.