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Showcase the best of summer tomato season and use up the last of your sourdough loaf with this zingy, sweet salad.
Cooking time: 10 minutes prep plus 1-2 hours soaking
½ red onion, sliced finely
200g tomatoes, cherry or vine tomatoes
1 red or yellow pepper
200g stale sourdough bread
2 tbsp organic cyder vinegar
2 tsp capers
2 anchovies, finely chopped
½ garlic clove, crushed
4 tbsp extra virgin olive oil
Handful fresh basil, chopped or torn