Sweet Pepper Panzanella

For the pickled onions: (make in advance) pickle your onions by shaking all ingredients together in a jar. Chill for at least an hour, or up to days (or weeks, really) in advance.

Slice cherry tomatoes and toss them with a splash of olive oil, a splash of sherry vinegar, salt, pepper.

Drizzle olive oil on your stale bread and toast (or grill) it until golden. While it's still warm, rub it with a sliced clove of garlic, then slice it into bite-sized pieces.

De-seed and slice your peppers into thick strips. Sauté them in a pan with olive oil until soft and lightly blistered. (You could also do this on a grill). Remove from heat, drizzle with a little sherry vinegar and a pinch of paprika.

Toss all salad ingredients together so that the juices from the tomatoes and the peppers create a light dressing. Drizzle with a little more olive oil. Taste, and add more salt and pepper to your liking. Let it sit for at least 10 minutes or so for the bread to soak up the juices. Serve at room temp.