Panzanella - A Classic Italian Bread Salad

Step 1

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.

Step 2

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.

Step 3

When the peppers are cool, peel off the skins, discard the stalk ends and seeds then cut the peppers in 1 inch pieces.

Step 4

Drain, then coarsely chop the anchovies. Set aside.

Step 5

To make the tomato dressing, peel and halve the tomatoes. Scoop the seeds into a strainer set over a bowl.

Step 6

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.

Step 7

In a large bowl, layer the toasted bread, peppers, tomatoes, anchovies, capers, ending with olives.

Step 8

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.