Panzanella

Day-old bread’s never had it this good. The perfect salad for tomato season.

1 large loaf day-old Ciabatta bread, sliced

2 tbsp olive oil (for seasoning the bread)

Salt and freshly cracked black pepper (for seasoning the bread)

6 large ripe tomatoes, cored, seeded and cut into wedges

1 purple or Vidalia onion, thinly sliced

1 cup roasted red peppers, drained and cut into strips

1 handful fresh parsley, roughly chopped

1/2 cup Kalamata olives, pitted and halved

2 tbsp capers, drained

3 tbsp freshly grated Parmesan

1/2 cup thinly sliced fresh basil leaves, to garnish

Parmesan shavings, to garnish

For the dressing

1/4 cup extra-virgin olive oil

3 tbsp red-wine vinegar

1 tbsp Dijon mustard

1 tsp anchovy paste

Salt and freshly cracked black pepper, to taste

Brush both sides of each slice of Ciabatta bread with olive oil and season lightly with salt and pepper. Grill the bread on both sides until toasted, and then cut each slice into large cubes.

To a very large mixing bowl, add the cubed bread, tomatoes, onions, red peppers, parsley, olives, capers and grated Parmesan. Toss to combine. Place all the ingredients for the dressing in a Mason jar, and secure the lid. Shake vigorously until combined, and adjust with salt and pepper to taste. Pour the dressing over the salad, and toss to combine.

Let the salad stand at room temperature for at least 30 minutes, then toss in the basil, garnish with Parmesan shavings and serve.