Tuscan Bread Salad

Ingredients

• 2 red bell peppers, roasted, skinned, and seeded
• 2 yellow bell peppers, roasted, skinned, and seeded
• 2 1/2 lbs ripe tomatoes, quartered
• 1/3 cup capers, rinsed
• 15 anchovy fillets, roughly chopped
• 1/2 red onion, thinly sliced into half rings
• 1/2 cup red wine vinegar
• 1 cup extra-virgin olive oil
• 5 garlic cloves, minced finely
• kosher salt
• fresh ground black pepper
• about 8 cups bite-sized pieces of day-old bread, crusts removed
• 2 cups roughly chopped fresh basil
• 1 cup celery leaves
• sea salt
• balsamic vinegar, for drizzle
• extra-virgin olive oil, for drizzle

Directions

1. 1

   Cut red and yellow peppers into eighths.

2. 2

   In a large mixing bowl, toss together with tomatoes, capers, anchovy filets, and red onion. Set aside.

3. 3

   Whisk together red-wine vinegar, olive oil, and garlic; season to taste with kosher salt and pepper; set dressing aside.

4. 4

   Place pieces of bread into another bowl. Pour vinaigrette over bread and soak 10 minutes.

5. 5

   Then add tomato-pepper mixture, basil and celery leaves, and toss together; season to taste with sea salt and more freshly ground black pepper.

6. 6

   Place in a large bowl and drizzle with balsamic vinegar and olive oil to taste.

7. 7

   Cook's Note: To roast whole peppers, place under a broiler or atop a barbecue at medium-high heat. Turn peppers every 2-3 minutes, until skin is blackened on all sides. Remove from heat and cool 30 minutes. The blackened skin should then peel easily off the peppers. Discard skin and seeds.