Sweet and tangy, this market-fresh Italian salad defines summer on a plate. Head to your farmers market pronto!
For more summer entertaining recipes, visit Mindy's most recent post on her Meals on Heels Blog.
8 ounces ciabatta bread, cut into 3/4-inch thick pieces
2/3 cup extra virgin olive oil
2 yellow bell peppers
2 red bell peppers
2 orange bell peppers
2 ounces can anchovy fillets
1 1/2 pounds heirloom tomatoes or vine-ripe plum tomatoes
4 garlic cloves, peeled and crushed
4 tablespoons red wine vinegar
1/4 cup caperberries
1 cup pitted black olives
Salt and fresh ground pepper to taste
5 basil leaves, torn into pieces
Preheat oven to 400°F.
Place ciabatta pieces in a bowl and drizzle with 1/4 cup olive oil. Gently toss until coated. Bake in oven on a baking sheet until golden. Remove and set aside.
Place bell peppers on a foil-lined baking sheet. Bake for 45 minutes or until skins begin to char. Remove from oven, cover with kitchen towel and allow to slightly cool.
Gently pull charred skins off the peppers. Cut peppers into quarters. Discard seeds and stems.
Drain anchovies and coarsely chop. Set aside.
Peel and half tomatoes. Gently scoop seeds over a strainer set atop a bowl to catch juices. Press tomato pulp with the back of a spoon to extract juices. Discard pulp.
Add remaining olive oil, crushed garlic and red wine vinegar to tomato juices. Season tomato dressing with salt and fresh ground pepper.
Layer toasted ciabatta pieces, peppers, tomatoes, anchovies, caperberries and black olives in a large bowl. Pour dressing over salad and allow to stand for 20 to 30 minutes to soak up dressing. Garnish with basil.