- July 24, 2016 at 11:03 pm #372784mosParticipant
Tomato and Bread Salad
1 onion, peeled and roughly chopped
3 red peppers
3 yellow peppers
3 stale ciabatta loaves
2 lb plum tomatoes
4 garlic cloves, peeled and crushed to a paste with a little sea salt
sea salt and freshly ground black pepper
extra virgin olive oil
3 tbs red wine vinegar
1/4 cup salted capers
1/3 cup black olives, stoned
1 bunch fresh basil
1/4 cup salted anchovies, rinsed and dried – optional
Place the chopped onion into a bowl of cold water.
While the onions are soaking, put the whole peppers under a very hot grill. Keep turning the peppers from time to time until blackened all over. Remove from the grill and place the peppers in a plastic bag and tie at the top and leave to cool.
Once the peppers are cool, remove from the bag, and pull the skin away – this should come away very easily.
Cut into eight lengthways, and finally, remove the seeds.
While the grill is still hot, but not on, put the reserved bread chunks onto a baking sheet and pop under the hot grill until the bread is dry and a little crispy.
Cut or tear the bread into rough, thick chunks and keep a good handful back. Place the remaining in a large bowl. Cut the whole tomatoes into small pieces and place into a sieve over a bowl to catch the juices and leave to drain for 15 min.
Once drained, place the tomatoes in a large bowl.
Into the juice, add the garlic, black pepper, 1 cup olive oil and the red wine vinegar. Pour the seasoned tomato juices over the bread and toss until the bread has absorbed all the liquid. Depending on the staleness of the bread, more liquid may be required, in which case simply add more olive oil.
In a large dish, make layers of the soaked bread and top with a layer of other ingredients, then another of bread and continue until all the bread and other ingredients have been used up.
The final layer should have the peppers, tomatoes, capers, and olives visible.
Cover the bowl with clear wrap and leave for an hour at room temperature before serving with more extra virgin olive oil and sprinkle with the crispy bread chunks.
If using anchovies chop them coarsely and add them just before serving the salad. Serves 4
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