Ingredients

• 200 g part-baked ciabatta bread
• 400 g ripe mixed tomatoes, roughly chopped
• 280 g roasted peppers in olive oil, drained and roughly chopped
• 8 anchovy fillets in olive oil, drained, optional
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• bunch fresh basil
• salt and freshly ground black pepper

Method

1. Tear bread into small pieces, toast in the oven until lightly brown.
2. Prep veggies in a big salad bowl.
3. Prep dressing in a small bowl.
4. Add bread to the salad bowl.
5. Pour dressing over the salad, mix well and let it sit for 5 - 10 minutes.