• 2 Italian crusty bread roll, slightly stale
• 3 medium ripetomato\raw
• 1 piece English cucumber, 1-1/2 inches, diced
• 1 smallred onion\cooked, thinly sliced
• 6 black olive, pitted and halved
• 8 capers, well rinsed and drained
• 1 clove garlic
• 1 tsp. sea salt
• 5 tsp. tomato juice, or tomato puree
• 2 Tbs. olive oil
• 1 Tbs. red wine vinegar
• black pepper
• 1 Tbs. fresh basil, chopped
• 1 Tbs. fresh flat-leaf parsley, chopped

Tear the bread into small, bite-sized pieces and place these in a serving bowl. Halve the tomatoes and gently squeeze out the seeds, retaining any juice that comes out. Roughly chop the tomatoes and add to the bread. Add the cucumber, onion, olives, and capers to the bowl. Pound the garlic and salt with a pestle in a mortar until you have a paste. Gradually add the tomato juice or puree, olive oil, vinegar, and black pepper until you have a pourable dressing. Pour this over the salad. Add the chopped herbs and stir in lightly. Leave for up to an hour for the bread to absorb the dressing. A more substantial dish can be made with the addition of some diced mozzarella cheese or by grating some fresh Parmesan cheese over the top before serving. This would add to the calcium, calorie and increase the fat content.