Panzanella A La Geida – Nana's Recipes

Ingredients

• 1/4 cup drained capers
• 2 tablespoons plus 1/4 cup red wine vinegar
• 12 ounces ciabatta or other country-style white bread, 2 to3 days old
• 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
• 2 tablespoons plus 2/3 cup extra-virgin olive oil
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 1/2 cup thinly sliced fresh basil leaves
• 1 cup drained roasted red bell pepper strips
• 1/4 cup pitted kalamata olives, halved lengthwise