Tuscan Style Bread Salad

• 3 1/2 ounces ciabatta bread
• 6 1/16 tablespoons olive oil
• 3 cups tomatoes ripe
• 1 yellow pepper small, deseeded
• 1 orange pepper small, deseeded
• 1 red onion small, finely shredded
• 5 1/4 ounces pitted black olives drained
• 45 tablespoons white balsamic vinegar ml/3
• 1 handful fresh basil leaves shredded
• 4 13/16 cups romaine lettuce Sweet, trimmed
• salt
• freshly ground black pepper

1. Preheat the oven to 200C/Fan 180C/400F/Gs Mark 6. Tear the bread into bite
2. Seized pieces and place in a roasting tin. Drizzle over half the oil and toss to coat the bread. Bake for 15-20mins or until the bread is golden and crunchy.
3. Cut the tomatoes and peppers into bite seized chinks and place in a large bowl. Add the onion, olives, remaining oil, vinegar and basil. Season well with salt and freshly ground black pepper then toss together with the bread. Leave to stand for 5 minutes to allow the flavours to infuse.
4. Finally tear the lettuce into bite sized pieces, add to the bowl and toss until well mixed.

bread, olive oil, tomatoes, yellow pepper, orange pepper, red onion, black olives, white balsamic vinegar, basil, romaine lettuce sweet, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Tuscan-Style-Bread-Salad-1674706 (may not work)