Perect Panzanella (Felicity Cloake)

Serves 2-4
1/2 red onion, thinly sliced
1 red pepper
1 yellow pepper
8 ripe tomatoes
200g stale country bread
4tbsp white wine vinegar
1tbsp capers
2 anchovies, finely chopped
1 small clove of garlic, crushed
6tbsp extra virgin olive oil
Small bunch of fresh basil

Put the onion slices in a bowl of cold water with a pinch of salt, and leave to soak for an hour.

Blacken the peppers on a gas hob, or using a kitchen blowtorch, then put in a plastic bag or a bowl covered in clingfilm and leave for 20 minutes.

Cut the tomatoes into large dice and place in a colander set over a bowl. Salt and leave to drain while you prepare the other ingredients.

Tear the bread into chunks about the same size as the tomatoes, put into a salad bowl and moisten with vinegar. Drain the onion and add to the bowl, along with the capers. Scrape as much black skin off the peppers as you can, and cut them into long strips. Gently press the tomatoes to squeeze out the last juice, then put the flesh in the bowl.

Stir the chopped anchovies and crushed garlic into the tomato juice and then whisk in the olive oil. Season to taste.

Pour on to the salad and toss thoroughly. Roughly tear the basil leaves and sprinkle on top. Allow to sit for between 15 minutes and an hour, then serve.

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