Panzanella Salad recipe

Ingredients

• 2 garlic cloves
• 3 anchovy fillets
• ¼ tsp each: kosher salt and freshly ground black pepper
• Juice of ½ lemon
• 2 tbsp red wine vinegar
• ⅓ cup extra-virgin olive oil
• 1 tbsp capers, drained (optional)
• About ½ loaf Italian bread, torn into bite-size pieces (8 to 10 cups)
• ¼ cup extra virgin olive oil
• 2 roasted red bell peppers, cut in pieces *
• 1 pint (about 2 cups) cherry or grape tomatoes
• ½ small red onion, chopped
• 1 english cucumber, peeled, cut in ½-inch/1-cm cubes
• ½ cup fresh basil leaves, torn in pieces
• ¼ cup celery leaves, torn in pieces
• Salt and freshly ground black pepper to taste