Panzanella

Serves 4

700g large, very ripe tomatoes
4 tbsp extra virgin olive oil
2tbsp cider vinegar
300-400g slightly stale sourdough, ciabatta or good country bread
60g Kalamata olives
1 small cucumber, peeled, desseeded and cut into thick half moons
1 small red onion, halved and finely sliced
350g cherry tomatoes, halved
1tbsp baby capers, drained & rinsed
handful of basil leaves, torn
Salt & freshly ground black pepper

1. Put the larger, riper tomatoes into a large bowl and crush them with your hands. Tip them into a sieve over a bowl and rub through. Discard the skin and pips. Add the olive oil, cider vinegar and plenty of salt and pepper to the tomato juice.

2. Tear the bread into bite-sized chunks, put into a large bowl and pour over the tomatoey dressing. Add the olives, cucumber, red onion, cherry tomatoes, capers and basil and season well with salt and pepper. Toss everything together well with your hands.

3. If you can, leave the salad to stand for 20 minutes or so to allow the flavours to develop, then toss one more time and leave for a few minutes before serving.

("Veg" Hugh Fearnley-Whittingstall 2011)