Italian tomato & bread salad

You'll love this juicy summer side dish.

Ingredients

200 g stale or part-baked ciabatta bread

600 g ripe mixed tomatoes, roughly chopped

sea salt

freshly ground black pepper

1 handful small capers, soaked and drained

1 red onion, peeled, halved and very finely sliced

280 g roasted peppers in olive oil, drained and roughly chopped

8 anchovy fillets in olive oil, drained, optional

good-quality red wine vinegar

good-quality extra virgin olive oil

1 bunch fresh basil, leaves picked

Method

Tear the ciabatta into thumb-sized pieces, then pop them on a tray in a warm place to dry out a little.

Put the tomatoes into a bowl, season with salt and pepper and mix together. Add the capers, onion, peppers, bread and anchovies, if using. Mix again with your hands to really get the flavours going.

Stir in 2 tablespoons of red wine vinegar and about 6 tablespoons of extra virgin olive oil. Have a taste and add more salt, pepper, vinegar or oil if you think it's needed.

Tear the basil leaves over the salad, give it another good stir, and it's ready to serve. Lovely on a hot summer's day with barbecued meats or roast chicken.

Tip: If you can't get hold of ciabatta, any country-style bread will do.

Nutritional Information - Amount per serving:

Calories490kcal

Carbs36.1g

Sugar12.4g

Fat31.6g

Saturates5.3g

Protein14.3g

by Jamie Oliver