We have said before that the Southern Italians can make what they have go a long way, and this dish is ideal for using up stale bread and slightly soft tomatoes.

Dawn: Just as we have the kitchen back up and running, here we have a no cook recipe.

Andrew: It is just ideal for the warmer weather, quite filling on its own, but excellent in a large bowl with a barbecue.

Dawn: And the longer you leave it before serving, the more the flavour develops.

Ingredients

Serves 4

100-200g day old bread, unsliced

300-400g tomatoes (any size or variety)

One red onion

2 tsp of capers

A handful of black olives

One tin of anchovies (optional)

1 tbsp red wine vinegar

1/2 tbsp olive oil

Salt and black pepper to season

Method

• Roughly tear the bread into bite size pieces. No need for ceremony here, as this is a rustic dish where presentation isn’t the key issue.
• Chop the tomatoes into different sized pieces. We have made this with a large beefsteak variety, some plum and vine tomatoes and a few cherry ones, for variety in colour and texture.
• Place the bread and tomatoes in a salad bowl and mix well.
• Add the capers, olives and anchovies to the bowl, then sprinkle on the vinegar and drizzle over the olive oil.
• Mix well to allow the oil and vinegar to coat everything. They will moisten the bread, as will the juices from the tomatoes.
• Season well, and serve when ready.

Andrew: There are no limits to this dish. A few cloves of roasted garlic, slices of roasted pepper and courgette can be added too.

Dawn: A few basil leaves, and a crumbly white cheese like feta might add to the colour and flavour too.

Andrew: Fantastic!

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