Katherine has begged me for more than a year to make this salad. What can I say, sometimes I am very, very stubborn and should just admit when she’s right and do what she says without question because she is as wise as she is beautiful. Also, I’m letting her write this post.
- 1 loaf Italian bread (about a pound)
- 2/3 cup extra virgin olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 2 green bell peppers
- 1 1/2 pounds ripe Roma tomatoes
- 4 garlic cloves, minced
- 10 anchovy fillets torn into small pieces
- 4 tbsp balsamic vinegar
- 3 tbsp capers
- 1 cup pitted black olives, halved
- salt/pepper to taste
- 8-10 basil leaves, torn
Preheat oven to 400. Cut loaf into 1/2 inch chunks and drizzle with a quarter cup of the olive oil. Toast until golden on both sides, stirring occasionally. Remove from oven. Place peppers on a foil-lined baking sheet for about 45 minutes, until skin begins to char. Remove from oven and let cool enough to handle. Once cool, peel off the skins, discarding the stalk and seeds. To make the tomato dressing, peel and half the tomatoes. Scoop the seeds into a strainer set over a bowl. Press the pulp into the strainer to pull out the juice. Pitch the pulp. Add the remaining oil, garlic, anchovies, vinegar and salt and pepper as needed. Layer the peppers, tomatoes, olives and capers in a large bowl. Pour the dressing over and let stand for 30 minutes. When ready to serve, toss in the bread cubes and basil.