Panzanella

DIRECTIONS

• 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.
• Enjoy!