Neil Forbes recipe: Isle of Wight tomato and sourdough panzanella

• Third of a sourdough loaf, crusts removed
• 75ml Summer Harvest cold-pressed rapeseed oil
• a knob of butter
• good salt and pepper
• 1 large red onion, peeled and finely chopped
• 50ml Summer Harvest bramble vinegar
• 1 Ramiro pepper (the long red ones)
• ½ cucumber, seeds removed
• a big handful of Isle of Wight or cherry tomatoes
• 1 tbsp capers
• a few radishes
• a small handful of basil and mint leaves

Serves: Four   Difficulty: Easy   Time to cook: 10 mins mins

Method

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.

Method 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.