Panzanella

by Charlie McCarthy, Sr.

Ingredients

• 200 g ciabatta
• 4 tomatoes
• salt
• pepper
• 1.5 tbsp capers
• 1 red onion
• 1.25 cups roasted peppers
• red wine vinegar
• olive oil
• salt
• pepper
• 1 bunches basil leaves

Recipe

1. Tear the ciabatta into thumb-sized pieces, then pop them on a tray in a warm place to dry out a little.
2. Put the roughly chopped tomatoes into a bowl, season with salt and pepper and mix together. Add the soaked/drained capers, finely sliced red onion, roasted peppers, bread. Mix again with your hands to really get the flavours going.
3. Place half the mixture above into a blender. Stir in 2 tbsp of red wine vinegar and about 6 tbsp of olive oil. Liquify it. Have a taste and add salt, pepper, vinegar, or oil to taste (if you think it needs).
4. 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.

Enjoy!