Prep 45 mins
Cook 10 mins
This is a traditional Italian salad using day-old bread and is ideal to serve for lunch or as a simple supper.
- 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
- 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.
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.
We made a very simple version of this the other day, using this recipe as the base. We are currently touring the world on our bicycles and often have old bread leftover. This was the perfect use for it. We simplified the recipe by not using capers or basil (not available where we are currently in Morocco), only using balsamic vinegar and not roasting the peppers. We also used sardines instead of anchovies. It was a great and filling lunch. We will add this to our regular round of meals on the road!
Had this for dinner last night and we all really enjoyed this with the bounty from the farm stand.