This is one of the simplest and most delicious salads you can make; a wonderful combo of stale bread, salty, zingy capers and sweet tomatoes. I serve it with grilled fish, or a goat’s cheese, but I also love it on its own. Originating in Italy, it’s a brilliant way to use up leftover bread. The addition of Summer Harvest bramble vinegar gives it a wonderful rounded flavour.
1 Heat 25ml of oil in a frying pan and add the butter.
2 Cut bread into 1cm cubes, then fry in the pan, tossing and seasoning until they just start to turn golden. Set to one side on kitchen paper.
3 In a large bowl, mix the finely chopped red onion with the vinegar then add the remaining oil.
4 Dice pepper, cucumber and cut the cherry toms in half, then add them to the bowl with the capers. Slice a few radishes and add those to the mixture.
5 Add the croutons, rip the basil and mint leaves gently and add to the bowl too. Season and mix gently. Serve with grilled meats, fish or cheese. Delicious.