Panzanella A quick, simple and wholesome Italian salad that will make good use of any stray vegetables or crusts of bread. Ingredients (Serves 4) 600 grams of tomatoes, sliced in interesting ways (a variety is great for texture and flavour) 1 red onion, thinly sliced 2 roasted peppers, chopped (jarred ones are convenient) 200 grams of stale bread (any colour is fine, sourdough holds its own well) 4 tablespoons of red wine vinegar (white vinegar, works well too) 1 tablespoon capers (if you like capers, or olives are a good alternative) 3 inches of cucumber, chopped into 1 centimetre chunks (use the watery centre as a refreshing snack or to flavour water) 2 anchovies, finely chopped (optional) 6 tbsp extra virgin olive oil Small bunch of fresh basil Method Slice your tomatoes to roughly the same size but in different shapes and thinly slice the onion and place in a bowl. Sprinkle with salt and vinegar over the top, the tomatoes will start to let out their juice and the onion will soften after about 15 minutes. Tear or cut the bread into roughly 2 x 2 centimetre chunks. Add them to the tomatoes along with the peppers and capers. Add all remaining ingredients to the bowl, taste and season with sea, salt, cracked black pepper and more olive oil if needed. Allow to sit for about an hour, et voila. Hungry for more CHECK OUT OUR OTHER BARBECUE AND PICNIC RECIPES FOR ALL YOUR SUMMER FLAVOURS.