Island Panzanella


1kg fresh Island tomatoes mixed
2 Roasted red peppers, skinned, seeds removed
1 small red chilli, chopped
1 sliced courgette, roasted
1 Red onion, chopped
100g Capers, drained
Handful fresh basil/mint/parsley, roughly chopped
I loaf substantial island bread (at least 1 day old)
Salt and freshly ground black pepper
200ml cold pressed rapeseed oil
3 garlic cloves, crushed
4 tbsp raspberry vinegar

Cut the tomatoes into cubes, sieve and place in large bowl
Slice the roasted red peppers & courgettes and add to the bowl, along with chilli and capers
Add the roughly cubed loaf (I prefer to lightly bake my bread cubes, so they are more like croutons)
Mix the raspberry vinegar, garlic and oil, season to taste and whisk well to combine.
Add to the large salad bowl and stir to combine.
Serve & Enjoy!