Panzanella salad – Food & Home Magazine

Ingredients

• 2 garlic cloves, chopped
• 160ml olive oil
• 80ml red wine vinegar
• 15ml (1 tbsp) caperberries, drained
• 4 anchovy fillets, optional
• 150g vine-ripened Rosa tomatoes, halved
• ½ a cucumber, sliced
• 1 small red onion, thinly sliced
• 1 small red pepper, chopped
• 1 small yellow pepper, diced
• 12 Kalamata olives
• 45ml (3 tbsp) fresh basil leaves, torn
• sea salt and freshly ground black pepper, to taste
• ½ ciabatta bread (slightly stale works best), torn into chunky pieces
• 15ml (1 tbsp) pesto