Summer Bread Salad
This is such a versatile salad, make ahead of time and take as a packed lunch or ideal on a picnic. The longer you leave it the more intense the flavours.
Preparation Time: 1 hour
- Place the cucumber, red onion, tomatoes, roasted peppers and capers in a large bowl and add the bread. Mix well and season with salt and pepper.
- Whisk the olive oil, red wine vinegar, chilli and sugar and some salt and pepper together and add to the bowl with the basil. Give it a good mix, then cover and leave in the fridge for at least and hour overnight for the flavours to combine. The bread should feel moist but not soggy. Serve as a starter or a salad.
- Tip: if you do not have very stale bread – rip your bread and bake in the oven for 7-10 minutes until beginning to crisp.