Serves 4

- 1 small day-old ciabatta loaf, cut into 2cm cubes

- 1 red onion, finely sliced into crescents

- 3 very ripe tomatoes, each sliced into 8

- 2 tsp capers

- 1 handful of fresh basil leaves, torn

- 125g buffalo mozzarella, torn into small chunks

- 1 tbsp olive oil

- ½ tsp chilli flakes

- 1 tsp caster sugar

- 2 courgettes, trimmed and sliced lengthways

For the dressing

- 4 tbsp extra-virgin olive oil

- 2 tbsp red wine vinegar

- 1 tsp caster sugar

- Sea salt and freshly ground black pepper

Toss the bread, onion, tomatoes, capers, basil and mozzarella into a large salad bowl. In a small bowl, whisk the olive oil, chilli flakes and sugar, then brush the courgettes with the mixture. Heat a griddle pan, then cook the courgettes in a single layer. Once charred on both sides, toss into the salad bowl.

For the dressing, whisk together all the ingredients, then pour over the salad an hour before serving. The bread will pick up some of the juices without going soggy. Radicchio or fennel can be used instead of courgette.

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