Panzanella Salad

• 2 red bell peppers
• 1/2 loaf ciabatta bread slightly stale, torn into bite-sized pieces
• 6 tomatoes cut into chunks
• 2 tablespoons capers rinsed
• 2 tablespoons fresh basil leaves torn if large
• 1 1/2 ounces Parmesan cheese shaved
• 1 clove garlic finely chopped
• 3 teaspoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• prosciutto to serve, optional
• kalamata olives to serve, optional

1. Place peppers under a preheated broiler or directly over a naked flame to blacken skin all over. Transfer to a bowl and cover with plastic wrap. Set aside for 10 mins. Peel skin. Discard seeds and skin. Dice flesh.
2. In a large bowl, combine torn bread, peppers, tomatoes, capers, basil leaves and Parmesan.
3. Whisk together garlic, vinegar and olive oil. Season. Toss with salad then set aside for 10 mins.
4. Serve with prosciutto and kalamata olives, if desired.

red bell peppers, bread slightly stale, tomatoes, capers, fresh basil, parmesan cheese shaved, garlic, white wine vinegar, extravirgin olive oil, olives

Taken from www.yummly.com/recipe/Panzanella-Salad-1401832 (may not work)