Tuscan Tomato Bread Salad Recipe – Sunset Magazine

Ingredients

• 1 quart lightly packed baby spinach leaves
• 1 quart lightly packed fresh basil leaves
• 1 pound coarse-textured Italian bread such as ciabatta or pugliese
• 3 1/2 pounds soft-ripe tomatoes, peeled if desired and cored
• 4 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 3 tablespoons minced fresh jalapeño chilies
• Salt and pepper
• 1 jar (12 oz.) peeled roasted red peppers, cut into wide strips
• 1 cup oil-packed olives, pitted
• 1/2 cup drained capers
• 2 cans (2 oz. each) anchovy fillets, drained