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A 'bread' salad that's popular in the area of Italy between Northern Tuscany and Rome - and comes in various guises. It should only be attempted when tomatoes are at their very best, and is best made with bread that's a few days old. This should be cut into small chunks, put into a bowl and lightly-tossed in olive oil. At this stage it can be lightly-fried, or set aside. In the meantime, a mixture of chopped fresh tomatoes is mixed with sliced red onion, cucumber, celery, sweet peppers and often capers and finely-chopped anchovies. All is mixed together and dressed with a traditional vinaigrette (flavoured with garlic) and left for about half an hour so the flavours fuse.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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