Panzanella recipe | delicious. magazine

Ingredients

• 1 good-sized ciabatta loaf, stale bread works well
• ½ cucumber
• 1 small red pepper
• 750g medium vine-ripened tomatoes, skinned
• 2 fat garlic cloves
• 2 tbsp red wine vinegar
• 4 tbsp extra-virgin olive oil, plus extra to serve
• 1 small red onion, halved and very thinly sliced
• 2 tbsp capers in brine, drained and rinsed
• 100g small black olives
• 25g basil leaves, torn