Panzanilla

This recipe has been adapted from the Food Network

3 tbsp good olive oil

1 small French bread or boule, cut into 2cm cubes

1 tsp salt

2 large, ripe tomatoes, cut into 2cm cubes

1 cucumber, unpeeled, seeded, and sliced 1cm thick

1 red pepper, seeded and cut into 2cm cubes

1 yellow pepper, seeded and cut into 2cm cubes

1/2 red onion, cut in 1/2 and thinly sliced

20 large basil leaves, coarsely chopped

3 tbsp capers, drained

Freshly ground black pepper

For the vinaigrette

1 tsp finely minced garlic

1/2 tsp Dijon mustard

3 tbsp white wine vinegar

120ml good olive oil

1/2 tsp salt

1/4 tsp freshly ground black pepper

Method:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.

In a large bowl, mix the tomatoes, cucumber, peppers, onion, basil and capers. Add the bread cubes and season liberally with salt and pepper.

For the vinaigrette, whisk all the ingredients together. Toss the salad with the vinaigrette and serve, or allow the salad to sit for about half an hour for the flavours to blend.