Bread and Tomato Salad [#134]

A rare warm day this summer, so we tackled one of the salad backlogs - as usual, I fiddled with this recipe - well, added to it really. I thought it was the Italian classic panzanella but Nigel toasted his ciabatta rather than soaking it in water, olive oil and chopped tomatoes, as the Italians would do. I also decided to roast the tomatoes and pepper, along with some onion and courgettes. This created a luscious mass which was spooned over watercress, topped with crunchy cucumber, some really good albacore tuna from a jar, marinated artichokes, black olives and basil. With a simple red wine vinegar and olive oil dressing, this was a fantastic, flalourful salad, full of colour and texture, and perfect for a warm - finally - summer's evening.