Panzanella

2 cups cubed stale bread
water
4 medium tomatoes, chopped and drained in a sieve
1 medium red onion or mild salad onion, quartered then thinly sliced
1 cup cucumber chunks
a dozen black olives (optional)
6 anchovy fillets
1 tablespoon roughly chopped flat leaf parsley
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
a couple of grinds of black pepper
1/4 teaspoon salt flakes
handful of basil leaves

Sprinkle the bread with a little water then prepare the other ingredients. Place the tomatoes, onion, cucumber, olives, anchovies and parsley in a bowl and mix well.  Add the bread, sprinkle with the red wine vinegar, olive oil and seasoning. Mix again then add the torn basil.

Set aside for 30 minutes before eating and toss again just before serving.

Try this with barbecued steak, grilled chicken or pan-fried fish.