- 200g stale ciabatta loaf (Hoxton Bakery £3 per loaf, 85p for the dish)
- 600g ripe mixed tomatoes, roughly chopped (Isle of Wight Tomatoes 600g £6.50)
- sea salt
- freshly ground black pepper
- 1 handful small capers , drained (15p est.)
- 1 small onion, peeled and very finely diced (30p for medium onion, half 15p used)
- 1 red pepper, sliced in batons (65p for whole pepper, all used)
- Shavings of Lyburn Cheese Old Winchester (50p used)
- red wine vinegar
- extra virgin olive oil
- a bunch of fresh basil (85p)
*available from Hampshire Farmers’ Markets
- Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
- Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, pepper, ciabatta.
- Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
- Tear in the basil leaves, stir together and serve.
Plate up & enjoy!
Photo & recipe credit: Stuart Webster Photography.