Recipe by Sharon123
This is a traditional Italian salad using day-old bread and is ideal to serve for lunch or as a simple supper.
Top Review by dianegrapegrower
Excellent salad! My tomatoes were super juicy, so the bread turned a bit pink - but so delicious. Used jarred roasted peppers since I had them (and subbing the juice for part of the vinegar) Omitted the anchovies. Subbed fresh parsley for the basil. We'll be making this often.
- 9 ounces day-old herb focaccia bread or 9 ounces ciabatta or 9 ounces French bread (about 1 1/4 cups)
- 4 large vine-ripened tomatoes
- 5 -6 tablespoons extra virgin olive oil
- 4 red bell peppers or 4 yellow bell peppers or 4 orange bell peppers (or combination)
- 3 1⁄2 ounces cucumbers (1 small to medium)
- 1 large red onion, finely chopped
- 8 canned anchovy fillets, drained and chopped (optional)
- 2 tablespoons capers, in brine,rinsed and patted dry with paper towels
- 4 tablespoons red wine vinegar, about
- 2 tablespoons balsamic vinegar, about
- salt and pepper
- fresh basil leaf, to garnish
Directions See How It's Made
- Cut the bread into 1-inch cubes and place in a large bowl.
- Working over a plate to catch any juices, cut the tomatoes into fourths, reserving the juices.
- Using a teaspoon, scoop out the cores and seeds, then finely chop the flesh.
- Add to the bread cubes.
- Drizzle 5 tbls.
- olive oil over the mixture and toss with your hands, until well coated.
- Pour in the reserved tomato juice and toss again.
- Set aside for about 30 minutes.
- Meanwhile, halve and seed the peppers.
- Place on a broiler rack, skin side up, and cook under a preheated broiler for 10 minutes, or until the skins are charred and the flesh softened.
- Place in a plastic bag, seal, and set aside for 20 minutes.
- Peel off the skins and finely chop the flesh.
- Cut the cucumber in half lengthwise, then cut each half into 3 strips lengthwise.
- Using a teaspoon, scoop out and discard the seeds.
- Dice the cucumber.
- Add the onion, bell peppers, cucumber, anchovy fillets (if using), and capers to the bread and toss together.
- Sprinkle with the red wine vinegar and balsamic vinegar and season to taste with salt and pepper.
- Drizzle with extra olive oil or vinegar if necessary, but be careful not to let the salad become too oily or soggy.
- Sprinkle the fresh basil over the salad to garnish and serve immediately.