White Bean Panzanella Salad & Tomato Dressing recipe | TASTE

Ingredients

• 3 red peppers, halved
• 1 yellow pepper, halved
• ¾ cup olive oil, plus extra for tossing
• 2 gloves garlic, crushed
• ½ loaf ciabatta
• 1 x 400g white cannellini beans, drained
• 8 anchovy fillets
• 1/3 cup caperberries
• ½ cup fresh basil leaves
• ¼ flat-leaf parsley, chopped
• Sea salt
• Freshly ground black pepper
• For the tomato dressing
• 3 ripe tomatoes
• 2 cloves garlic crushed
• ¼ cup olive oil