Ingredients

The following ingredients have 10 Servings
  • 8 oz. ciabatta or rustic Italian loaves such as that found in Tuscany and Abruzzi.
  • 2/3 cup olive oil
  • 3 red bell peppers
  • 3 yellow bell peppers
  • 2 oz. can anchovies
  • 2 lbs. ripe plum tomatoes
  • 4 garlic cloves minced
  • 4 Tablespoons red wine vinegar
  • 2 oz. capers
  • 1 cup pitted Kalamata olives - halved
  • Basil leaves for adding to salad and garnish
  • Salt and freshly ground black pepper.

Instruction

  • Cut the ciabatta into 3/4 inch chunks and drizzle with 1/4 cup of the olive oil. Broil the bread lightly until the cubes are a golden brown.
  • Preheat the oven to 400F. Put the peppers on a foil-lined baking sheet and bake for about 45 minutes - unti the skin begins to char. Remove from the oven, transfer to a large bowl, cover with a plate and leave until the peppers are cool enough to handle.
  • When the peppers are cool, peel off the skins, discard the stalk ends and seeds then cut the peppers in 1 inch pieces.
  • Drain, then coarsely chop the anchovies. Set aside.
  • To make the tomato dressing, peel and halve the tomatoes. Scoop the seeds into a strainer set over a bowl.
  • Press the tomato pulp in the strainer to extract the juice. Discard the pulp and add the remaining oil, the garlic, vinegar and seasoning to the juice.
  • In a large bowl, layer the toasted bread, peppers, tomatoes, anchovies, capers, ending with olives.
  • Pour the dressing over and let stand for about 30 minutes. When ready to serve, mix the ingredients then top with plenty of basil leaves.