PANZANELLA

Cut the bread into 2h-cm/1-inch cubes and place in a large dish.
Working over a dish to catch any juices, quarter the tomatoes, reserving the juices. Using a small teaspoon, scoop out the cores and seeds and discard, then finely chop the flesh. Add to the bread cubes.

Drizzle five tablespoons of the oil over the mixture and toss with your hands until well coated. Pour in the reserved tomato juice and toss again. Set aside for about 30 minutes.

Preheat the barbecue. Cut the peppers in half and discard the cores and seeds. Put the peppers, skin-side down, on the grill rack and cook over medium-hot coals for 10 minutes, or until the skins are charred and the flesh is soft. Place in a polythene bag, seal and set aside for 20 minutes to allow the steam to loosen the skins. Remove and discard the skins, then finely chop the flesh.

Cut the cucumber in half lengthways, then cut each half into three strips lengthways. Using a spoon, scoop out and remove the seeds. Dice the cucumber.

Add the onion, peppers, cucumber, anchovies and capers to the bread mixture and toss together. Sprinkle with the wine vinegar and balsamic vinegar and season to taste with salt and pepper.

Drizzle with extra oil or vinegar if necessary, but take care that it does not become too greasy or soggy. Spray the basil leaves over the salad and serve immediately.

SERVES 4-6

250 g/9 oz stale focaccia,
ciabatta or French bread
4 large vine-ripened tomatoes
about 6 tbsp extra virgin olive oil
4 red, yellow and/or orange
peppers
% cucumber
1 large red onion, finely chopped
8 canned anchovy fillets, drained
and chopped
2 tbsp capers in brine, rinsed and
patted dry
about 4 tbsp red wine vinegar
about 2 tbsp balsamic vinegar
salt and pepper
fresh basil leaves, to garnish