Ingredients
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9 ounces ciabatta or 9 ounces French bread (about 1 1/4 cups)
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4 large vine-ripened tomatoes
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5 -6 tablespoons extra virgin olive oil
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1 large red onion, finely chopped
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2 tablespoons capers, in brine,rinsed and patted dry with paper towels
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4 tablespoons red wine vinegar, about
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2 tablespoons balsamic vinegar, about
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salt and pepper
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fresh basil leaf, to garnish
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8 canned anchovy fillets, drained and chopped
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4 yellow bell peppers or 4 orange bell peppers (or combination)
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3 1/2 ounces cucumbers (1 small to medium)
Instructions
- 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!