Strawberry Panzanella - River Cottage

Ingredients

• 300g slightly stale sourdough, ciabatta or other coarse-textured bread
• 500g strawberries, hulled
• 2-3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1-2 cucumber (150- 200g), roughly peeled and chopped
• 1 small red onion, very finely sliced
• 1 small fennel bulb, trimmed and finely sliced
• 1 tablespoon baby capers, rinsed
• A few basil leaves, shredded or torn
• Sea salt and freshly ground black pepper