Panzanella - cooking recipe

Ingredients

7 oz ciabatta bread, torn into 1 inch pieces
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil, plus extra, to drizzle
1 None red onion, thinly sliced
1 lb ripe tomatoes, coarsely chopped
8 oz roasted red peppers, drained, sliced
1 tbsp capers
8 None anchovy fillets, halved
1 bunch fresh basil, leaves picked, to serve

Preparation

Preheat oven to 350\u00b0F. Line an oven tray with baking paper. Arrange bread on the tray. Bake for 10-15 minutes, until dry and crisp.
Combine vinegar and oil in a large bowl. Add bread and onion and toss to coat. Add tomatoes, peppers, capers and anchovy and toss to combine. Season.
Divide among plates. Drizzle with extra olive oil and scatter with basil leaves.