Panzanella Salad - cooking recipe

Ingredients

2 None red bell peppers
1/2 loaf slightly stale ciabatta bread, torn into bite-sized pieces
6 None tomatoes, cut into chunks
2 tbsp capers, rinsed
2 tbsp fresh basil leaves, torn if large
1.5 oz Parmesan cheese, shaved
1 clove garlic, finely chopped
3 tsp white wine vinegar
2 tbsp extra virgin olive oil
None None prosciutto, to serve (optional)
None None kalamata olives, to serve (optional)

Preparation

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.
In a large bowl, combine torn bread, peppers, tomatoes, capers, basil leaves and Parmesan.
Whisk together garlic, vinegar and olive oil. Season. Toss with salad then set aside for 10 mins.
Serve with prosciutto and kalamata olives, if desired.