Panzanella is a great way to use up stale bread. It's made for warm summer days, when tomatoes are at their best. Serve with something simple like a beef carpaccio.


  • handful fresh basil
  • 4 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 tbsp salted capers, rinsed
  • 300g/10½oz stale sourdough, torn into chunks
  • 500g/1lb 2oz ripe tomatoes (preferably heirloom, in variety of colours, shapes and sizes), washed and sliced, reserving the seeds and juice
  • 55g/2oz Kalamata or other dark olives, stones removed, sliced
  • ½ red onion, thinly sliced
  • 1 tbsp red wine vinegar
  • sea salt and freshly ground black pepper