- ½ a red onion, thinly sliced
- Salt and black pepper
- 1 red and 1 yellow pepper
- 8 ripe tomatoes, chopped
- 200g ciabatta or other white country-style crusty bread, stale
- 4 tbsp white wine vinegar
- 1 tbsp capers
- 2 anchovies, finely chopped
- 1 garlic clove, crushed
- 100ml extra-virgin olive oil
- Small bunch of fresh basil
- Put the onion slices in a bowl, sprinkle with a pinch of salt and cover in cold water. Leave to soak for an hour.
- Blacken the peppers on a gas hob or under the grill, then place in a bowl covered in cling film and leave for 20 minutes.
- Place the tomatoes and place in a colander set over a bowl. Sprinkle with salt and leave to drain.
- Tear the bread into chunks about the same size as the tomatoes. Place the bread in a large salad bowl and add the vinegar and capers. Drain the onion and add to the bowl.
- Scrape the skin off the peppers and cut them into long strips, then add to the bowl.
- Gently press the tomatoes to squeeze out the last of their juice, then put the flesh in the salad bowl.
- Stir the chopped anchovies and crushed garlic into the tomato juice. Whisk in the olive oil and season to taste.
- Pour the dressing over the salad and toss to combine thoroughly. Tear the basil leaves over the top.
- Allow the salad to sit for between 30-45 minutes, then serve at room temperature.
Per serving: 418kcals, 26.7g fat (13.8g saturated), 38.1g carbs, 9.4g sugars, 10.3g protein, 5.5g fibre, 1.050g sodium
TOP TIP: Replace the peppers with jarred roasted red peppers, if you prefer.