Summer Bread Salad

Name: Summer Bread Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6-8 serving(s)
Ingredients: 2 red capsicums; 2 yellow peppers; 6 tomatoes, cut into large chunks (Roma or egg); 100 g capers, drained; 100 g anchovies, halved (optional); 100 g black olives, pitted; 150 g bocconcini, halved; 1 loaf Italian bread (wood-fired is best); 2 cups basil leaves; 4 garlic cloves, finely chopped; 60 ml red wine vinegar; 125 ml extra virgin olive oil

Submitted by auntchelle

"This is a rustic salad based on the Tuscan salad which uses crusty leftover bread. Using char-grilled capsicum, this is a little different to other recipes. Great as a light meal or as a side dish. I omit the anchovies. (Australian measurements used.)"

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Ready In:: 35mins
Ingredients:: 12
Serves:: 6-8

ingredients

2 red capsicums
2 yellow peppers
6 tomatoes, cut into large chunks (Roma or egg)
100 g capers, drained
100 g anchovies, halved (optional)
100 g black olives, pitted
150 g bocconcini, halved
1 loaf Italian bread (wood-fired is best)
2 cups basil leaves
Dressing
4 garlic cloves, finely chopped
60 ml red wine vinegar
125 ml extra virgin olive oil

directions

Cut capsicums into large pieces, removing membrane and seeds. Put under a hot grill, skin side up, until the skin blackens and blisters. Place in a plastic bag to cool, then peel away the skin. Cut into 1cm thick strips.
Put prepared capsicum, tomato, capers, anchovies (if using), olives and bocconcini in a bowl and toss to combine.
Dressing: Put all ingredients into a screw top jar and shake to combine.
Cut (or tear) the bread into large pieces and place in a serving bowl. Drizzle the dressing over the bread and, using clean hands, mix to thoroughly coat the bread. Add the capsicum mixture together with the basil leaves. Gently toss.