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Heat some olive oil and a little butter in a pan, with the roughly chopped garlic and some thyme.
When the oil is heated add the large chunks of bread, and cook until a rich golden brown colour.
Remove from the pan and drain on some kitchen paper and allow to cool.
Put the finely sliced red onion into some boiling water and allow it to sit in the water for 10 minutes.
Take the onion out of the water and squeeze the excess water out, dry on some kitchen paper.
Chop the cucumber into large chunks, this will give a different texture to the salad.
Assemble the Salad::
Put all the ingredients into the bowl, the cucumber, tomatoes, chopped roasted peppers, capers, olives and some torn basil leaves.
Mix together well.
Add the red onions, and finally the large, crispy croutons.
Make the Dressing: :
Put all the ingredients for the dressing into a blitzer and whizz together, check for flavour and seasoning, adjust as necessary.
Pour half of the dressing over the salad, mix.
Add more dressing so that each morsel is dressed, but not swimming in dressing.
Serve the bread salad with some cold meats and any leftover dressing on the side.
How to Roast the Peppers::
Heat some olive oil, in a large pan, with the garlic and a couple of sprigs of thyme.
Put the peppers into the pan once hot and brown them as evenly as you can.
Pour over some more olive oil and put the pan into a preheated oven roughly 180°C-190°C for about 15-20 minutes.
The skins will be plump still but quite browned.
Pour the hot peppers into a bowl and cover tightly with cling film.
The peppers are really hot, so don't attempt to remove the skin at this stage.
Allow the peppers to cool until you can handle them.
Gently lift the peppers out of the bowl and the skin will come away easily.
Use immediately or put the peppers into a jar and pour over the juice and oil mixture that's left in the bowl, this adds great flavour.
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