Tuscan Panzanella

• 2 red bell peppers, halved and seeded
• 2 yellow bell peppers, halved and seeded
• 1 lb ripe plum tomatoes, about 4 medium
• 1/4 c red wine vinegar
• 2 garlic cloves, crushed to a paste with coarse kosher salt or sea salt
• fresh ground black pepper
• 1/2 c extra virgin olive oil, plus extra for drizzling
• 2 T capers
• 1/3 c pitted black olives
• 1 small or 1/2 large loaf day-old ciabatta, cut coursely into cubes
• a bunch of fresh basil leaves, torn (from about 2 stalks)

1. Put the peppers cut side down on a baking sheet and broil until blistered and charred. Transfer to a bowl and cover with plastic to seal. Let cool (the steam will losen the skin, making it easier to peel). Scrape off the skin, then cut the peppers into strips, reserving any juice.
2. Halve the tomatoes and scoop out the cores and seeds over a bowl to catch the juice. Puree the cores and seeds in a blender, then press the extra juice through a strainer into the bowl. Discard the pulp and seeds. Cut the tomato halves into strips.
3. Put the tomato juice, any pepper juices, vinegar, garlic, and freshly ground pepper in a bowl. Gradually add the 1/2 c olive oil, whisking until blended.
4. Mix the strips of peppers and tomatoes in a bowl, add the capers, olives, ciabatta, and basil and toss gently.
5. Add the dressing, toss well to coat, then set aside for 1 hour covered at room temperature to develop the flavours. Drizzle with extra olive oil and servce.

red bell peppers, yellow bell peppers, tomatoes, red wine vinegar, garlic, fresh ground black pepper, extra virgin olive oil, t capers, black olives, basil

Taken from www.epicurious.com/recipes/member/views/tuscan-panzanella-50039834 (may not work)