panzanella

serves two
½ small cucumber 
1 small red onion
2 small tomatoes
2 thick slices of stale sourdough bread, torn into rough chunks
2 tablespoons extra virgin olive oil 
1 tablespoon red wine vinegar 
1 tablespoons capers, rinsed and drained 
1 teaspoon sugar 
6 basil leaves, torn
salt + black pepper

Roughly chop the cucumber, red onion and tomatoes.  Throw them into a large bowl and add the bread. Mix and season.

Make a dressing of the oil, vinegar, capers, sugar and some salt and pepper pour over the salad. Toss in the torn basil and mix. Cover the bowl with cling film and leave in the fridge overnight.