Ingredients
- 16 ounce bread loaf (day old bread, cut into 3/4 inch pieces and lightly toasted)
- 18 ounces tomatoes (3 tomatoes, peeled, seeded and cut into 1/2 inch chunks, saving juices)
- 1 red onion (chopped)
- 1 garlic clove (crushed into paste)
- Salt and pepper
- 1/3 cup olive oil (extra virgin, plus more for drizzling)
- 4 tablespoons red wine vinegar (to taste or 4 tablespoons balsamic vinegar to taste)
- 2 tablespoons capers
- 1/4 cup pitted black olives (brine-cured)
- 1 red bell pepper (roasted, peeled, cut into strips)
- 1 yellow bell pepper (roasted, peeled, cut into strips)
- 3 anchovy fillets (chopped - optional)
- 1/2 cup chopped fresh basil
- 4 ounces mozzarella cheese (cubed - optional)
How to Make
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Step 1: Place all the bread in a large bowl.
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Step 2: In small bowl mix together tomatoes, garlic paste, salt and pepper. Whisk 1/3 cup olive oil and 3 tablespoons of red wine vinegar into tomato mixture. Pour mixture over bread and toss until all liquid is absorbed.
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Step 3: Soak capers in small bowl with 1 tablespoons red wine vinegar for 5 minutes; drain and mix in bell pepper strips and onions.
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Step 4: In large serving bowl, arrange a layer of one-third of the soaked bread. Top with one third of bell pepper mixture; then one third of tomato mixture.
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Step 5: Sprinkle with one-third of optional cheese, anchovies, olives and basil. Repeat layers two more times.
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Step 6: Allow salad to set at room temperature for at least 45 minutes before serving. Pass extra virgin olive oil at the table.
We hope you enjoy this recipe!
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