Summer Bread Salad

This is such a versatile salad, make ahead of time and take as a packed lunch or ideal on a picnic.  The longer you leave it the more intense the flavours.

Preparation Time: 1 hour

Serves 4

1 small cucumber, roughly chopped

1 large British red onion, roughly chopped

3 very ripe tomatoes, roughly chopped

2 ready roasted peppers, roughly chopped

2 tbsp capers, rinsed and drained

1 small stale crusty loaf, ripped into large cubes

Sea salt and freshly ground black pepper

3 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 red chilli, finely chopped

1-2 tsp sugar

Handful fresh basil, freshly torn

1. Place the cucumber, red onion, tomatoes, roasted peppers and capers in a large bowl and add the bread. Mix well and season with salt and pepper.

2. Whisk the olive oil, red wine vinegar, chilli and sugar and some salt and pepper together and add to the bowl with the basil. Give it a good mix, then cover and leave in the fridge for at least and hour overnight for the flavours to combine. The bread should feel moist but not soggy. Serve as a starter or a salad.

3. Tip: if you do not have very stale bread – rip your bread and bake in the oven for 7-10 minutes until beginning to crisp.