Panzanella with Sourdough, Caperberries and Basil

Ingredients

• 300 g sourdough bread
• 600 g ripe plum tomatoes
• 1 cucumber
• 80 g caperberries
• 2 tbsp red wine vinegar
• 5 tbsp olive oil
• 25 g fresh basil
• 0.5 red onion

Method

1. 1

   Tear the sourdough into rough chunks and spread on a baking tray. Bake at 200°C (fan 180°C) for 10 minutes until golden and crisp. Allow to cool.

2. 2

   Roughly chop the tomatoes and place in a large bowl with the juices. Season generously with salt and leave for 10 minutes.

3. 3

   Dice the cucumber, thinly slice the red onion and add both to the tomatoes along with the caperberries.

4. 4

   Whisk together the red wine vinegar and olive oil and pour over the salad. Toss well.

5. 5

   Add the bread to the bowl and toss so it soaks up the dressing. Leave for 5 minutes, then tear over the basil leaves and serve.