Preheat the grill to high. Toast the bread very lightly on both sides. Cool, break into pieces.
Grill the pepper for 7-8 minutes, turning until blackened and blistered. Leave to cool, peel off the skin, remove the stalk and seeds and cut the flesh into chunky strips. Quarter the tomatoes and scoop out seeds into a sieve placed over a bowl. Rub them with a spoon to push the juice into the bowl.
In a large salad bowl, mix together the bread, red pepper, tomatoes, cucumber, onion, capers, olives and most of the basil leaves.
To make the dressing, whisk together the garlic, vinegar, olive oil and the tomato juice from seeds. Season with black pepper. Pour it over the salad and toss together. Scatter the remaining basil leaves on top.
Leave to stand for 5 minutes before serving.
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