Panzanella

• 1 None red pepper
• 1 None yellow pepper
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 lb tomatoes, roughly chopped
• 1 head celery, central stalks only, finely sliced
• 1 None small red onion, halved, finely sliced
• 1 clove garlic, finely chopped
• 1.5 oz anchovies, roughly chopped
• 2/3 cup fresh basil leaves
• 1 loaf rustic white bread, 1-2 days old, crust removed, torn into bite-sized pieces

1. Preheat broiler. Roast peppers, turning occasionally, until charred all over. Wrap in plastic wrap and set aside while you prepare remaining salad.
2. For the dressing, whisk olive oil and vinegar together in a small bowl. Place remaining ingredients in a large serving bowl.
3. Unwrap peppers and peel. Discard seeds then chop into bite-sized pieces. Add to salad and drizzle dressing over top. Season. Serve immediately.

red pepper, yellow pepper, olive oil, red wine vinegar, tomatoes, celery, red onion, clove garlic, anchovies, fresh basil, white bread

Taken from recipes-plus.com/api/v2.0/recipes/33204 (may not work)