Recipe from The Firestation, Woodbridge
Slice the bread and cut into chunks, season liberally with olive oil, salt and pepper and bake in oven until slightly browned
and crisp. Whilst the bread is in the oven, prep the other salad bits.
Halve the tomatoes, tear the basil into bite size pieces,
finely slice the red onion and chuck in the capers. (how ever many you like!)
Take the bread out and leave to cool. Mix up equal quantities of oil and vinegar, juice of a lemon to give the salad a fresh hit and a dollop of dijon. Whisk it all together then add the prepped salad stuff and the bread. Mix well with hands preferably. Season with salt and pepper.