The dish is traditionally made with stale bread, but I oven-bake mine to crisp it up. Another - slightly naughtier - idea is to fry off the bread in Olive Oil. But I couldn't possibly condone such behaviour.
Cuisine Italian


  • 3 cloves garlic crushed and finely chopped
  • 1 large mild chilli, chopped finely
  • 600 g ripe tomatoes preferably organic, roughly chopped
  • 3 tbsp red wine vinegar
  • 2 tsp sugar
  • 100 ml extra virgin olive oil
  • 1 de-seeded red pepper roughly chopped
  • half large cucumber
  • 4 thick slices bread
  • small bunch basil


  1. If you are baking your bread, break it into chunks and bake in the oven on a medium heat until golden brown.
  2. Stir together the garlic, chilli and a pinch of salt. Add the sugar and vinegar, mix, and turn into a large salad bowl. Add the olive oil and stir in.
  3. Prepare and add all salad ingredients to the bowl.
  4. Stir in bread chunks.
  5. Tear herb leaves over and season with salt and pepper; leave to stand for at least 30 minutes before serving, stirring through a couple of times.