Charred pepper and tomato salad with grilled ciabatta

Name: Charred pepper and tomato salad with grilled ciabatta
Yield: Serves 4
Cuisine: Italy
Ingredients: ½ bunch fresh basil, torn; 4 slices ciabatta, ½ cm thick each; 100 g pitted black olives; 20 g capers; 8 anchovy fillets, preferably in vinegar; 8 anchovy fillets, preferably in vinegar; 100 ml light olive oil, plus extra for the ciabatta; 2 red peppers; 2 yellow peppers; 4 ripe plum tomatoes; 30 ml good quality red wine vinegar, preferably cabernet sauvignon; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 teaspoon caster sugar; a sprig of fresh thyme; 1 garlic clove; 100 ml light olive oil, plus extra for the ciabatta

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

This is my version of a classic Italian dish, Panzanella, which means bread salad.

Ingredients

2 yellow peppers
2 red peppers
100 ml light olive oil, plus extra for the

Europe
Italy
Fish course
Pescatarian
Simple
Mediterranean

Method

Find a bowl large enough to fit ail the peppers and till with cold water. Using metal tongs, place each pepper straight on to the naked flame of a gas ring. Blacken the skin all over, turning the peppers for about 4-5 minutes. Place in the bowl of water.
Rub the peppers with your hands to remove the blackened skin. Don’t worry if there’s some left, a small amou