Italian Bread Salad (Panzanella) - cooking recipe

Ingredients

2 None red peppers, deseeded, quartered
1 None cucumber, quartered lengthwise, cut into chunks
3 stalks celery, trimmed, halved lengthwise, sliced diagonally
9 oz cherry tomatoes, halved
1 None small red onion, thinly sliced
1/3 cup fresh basil leaves
2 tbsp baby capers
5 thick slices sourdough or ciabatta, toasted, cut into bite-sized pieces
1 clove garlic, minced
1/3 cup red wine vinegar
3/4 cup extra-virgin olive oil

Preparation

Preheat broiler. Place peppers, skin-side up, on a baking tray. Broil for 8 mins, or until skin begins to blister and blacken. Transfer to a Ziploc bag and set aside for 10 mins. Peel then let cool completely. Cut into bite-sized pieces.
Transfer peppers to a salad bowl along with remaining vegetables, basil, capers and bread. Toss to combine. Whisk together garlic, vinegar and olive oil. Season then toss with salad ingredients.
Serve immediately.