Panzanella A quick, simple and wholesome Italian salad that will make good use of any stray vegetables or crusts of bread. Ingredients (Serves 4) 1 red onion, thinly sliced 2 peppers (any colour) 600g ripe tomatoes, roughly chopped 2 tbsp of chopped cucumber and spring onions (optional) 200g stale bread (any colour is fine) 4 tbsp white wine vinegar 1 tbsp capers (if you like capers, or olives are a good alternative) 2 anchovies, finely chopped (optional) 1 small clove of garlic, crushed 6 tbsp extra 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. Roast the peppers for 40 mins at 180. Once soft put them in an airtight plastic bag, leave for 20 mins before peeling off the skin. Tear or cut the bread into roughly 2 x 2cm chunks. Chop your tomatoes to roughly the same size and place in a colander set over a bowl. Sprinkle salt over the top. After the tomatoes have drained slightly, add their juice to the vinegar along with the oil, crushed garlic and torn basil. Whisk and add salt and pepper to taste. Drain the onions, chop the peppers and add the tomatoes. Add all remaining ingredients to the bowl and stir in the dressing. Allow to sit for about an hour, et voila.