1 thick slice of leftover / stale country-style loaf of bread, cut into 2cm cubes
A couple of sun-dried tomatoes, roughly chopped
A few artichoke hearts in oil, drained and roughly chopped
1 tbsp capers
2 ripe tomatoes, roughly chopped
1⁄4 red onion, peeled and finely sliced
1 celery sticks, finely chopped
A few roasted peppers from a jar, drained from their oil
10 fresh basil leaves, roughly chopped
A few parmesan shavings
3 tablespoons extra virgin olive oil
1 tablespoons white wine vinegar
Salt and freshly ground pepper to taste
Whisk together the oil and vinegar with a splash of water. Season with salt and pepper.
Dry fry the cubed bread in a hot frying pan and lightly toast.
Add in the sun-dried tomatoes, artichokes, tomatoes, capers, pepper, onion, celery, basil, parmesan and toasted bread into the dressing and gently mix until all the ingredients are combined.
Leave to stand for a minute or two before serving.