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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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.) 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 |
Directions:
1. 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.
2. Put prepared capsicum, tomato, capers, anchovies (if using), olives and bocconcini in a bowl and toss to combine.
3. Dressing: Put all ingredients into a screw top jar and shake to combine.
4. 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.
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