A wonderful combination of fresh seasonal ingredients and flavours, this traditional Italian salad is a sure fire hit. Serve on its own or as a side dish this is a perfect accompaniment to any barbecue or meal.
What you need
200g stale ciabatta loaf, 600g ripe mixed tomatoes, roughly chopped, sea salt, ground black pepper, handful small capers, drained, small red onion, peeled and very finely sliced, 280g jar red peppers, drained and roughly chopped, 1 clove crushed garlic, eight anchovy fillets in oil, drained and finely sliced (optional), teaspoon dried Italian herbs, red wine vinegar, extra virgin olive oil, fresh basil.
1. Set oven to 170 C. Tear ciabatta into 3cm pieces and toss in a sprinkle of olive oil and crushed garlic, oil, salt and black pepper. Lightly toast until golden. Set aside.
2. Place tomatoes in a bowl, (lightly squeeze as this will help with the dressing) and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tbspns of vinegar and about three times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
3. Tear in the basil, stir together and serve. Delicious with barbecued meats or roast chicken.