Summer Bread Salad

• 2 red capsicums
• 2 yellow peppers
• 6 tomatoes, cut into large chunks (Roma or egg)
• 100 g capers, drained
• 100 g anchovies, halved (optional)
• 100 g black olives, pitted
• 150 g bocconcini, halved
• 1 loaf Italian bread (wood-fired is best)
• 2 cups basil leaves
• 4 garlic cloves, finely chopped
• 60 ml red wine vinegar
• 125 ml extra virgin olive oil

1. Cut capsicums into large pieces, removing membrane and seeds.
2. Put under a hot grill, skin side up, until the skin blackens and blisters.
3. Place in a plastic bag to cool, then peel away the skin.
4. Cut into 1cm thick strips.
5. Put prepared capsicum, tomato, capers, anchovies (if using), olives and bocconcini in a bowl and toss to combine.
6. Dressing: Put all ingredients into a screw top jar and shake to combine.
7. Cut (or tear) the bread into large pieces and place in a serving bowl.
8. Drizzle the dressing over the bread and, using clean hands, mix to thoroughly coat the bread.
9. Add the capsicum mixture together with the basil leaves.
10. Gently toss.

red capsicums, yellow peppers, tomatoes, capers, anchovies, black olives, bocconcini, italian bread, basil, garlic, red wine vinegar, olive oil

Taken from www.food.com/recipe/summer-bread-salad-171546 (may not work)