• 1 old loaf of bread- cut into large chunks

  • 3 red onions - finely sliced

  • 1 cucumber - peeled, seeds scooped out

  • 4 mixed peppers - roasted and skin removed

  • 4-6 tomatoes - washed and cut into ¼'s

  • Capers - optional

  • 15-20 kalamata olives

  • Capers

  • Basil leaves

  • Thyme

  • Garlic - roughly chopped

  • Olive oil

  • Butter

  • For the Dressing:

  • 3 cloves garlic

  • 100ml red wine vinegar

  • 200ml olive oil

  • 2 anchovy fillets

  • Salt

  • For Roasting the Peppers:

  • Thyme

  • 1 whole bulb of garlic - halved across the equator

  • Mixed peppers - whole

  • Olive oil


  • 1.

    Heat some olive oil and a little butter in a pan, with the roughly chopped garlic and some thyme.

  • 2.

    When the oil is heated add the large chunks of bread, and cook until a rich golden brown colour.

  • 3.

    Remove from the pan and drain on some kitchen paper and allow to cool.

  • 4.

    Put the finely sliced red onion into some boiling water and allow it to sit in the water for 10 minutes.

  • 5.

    Take the onion out of the water and squeeze the excess water out, dry on some kitchen paper.

  • 6.

    Chop the cucumber into large chunks, this will give a different texture to the salad.

  • Assemble the Salad::

  • 1.

    Put all the ingredients into the bowl, the cucumber, tomatoes, chopped roasted peppers, capers, olives and some torn basil leaves.

  • 2.

    Mix together well.

  • 3.

    Add the red onions, and finally the large, crispy croutons.

  • Make the Dressing: :

  • 1.

    Put all the ingredients for the dressing into a blitzer and whizz together, check for flavour and seasoning, adjust as necessary.

  • 2.

    Pour half of the dressing over the salad, mix.

  • 3.

    Add more dressing so that each morsel is dressed, but not swimming in dressing.

  • 4.

    Serve the bread salad with some cold meats and any leftover dressing on the side.

  • How to Roast the Peppers::

  • 1.

    Heat some olive oil, in a large pan, with the garlic and a couple of sprigs of thyme.

  • 2.

    Put the peppers into the pan once hot and brown them as evenly as you can.

  • 3.

    Pour over some more olive oil and put the pan into a preheated oven roughly 180°C-190°C for about 15-20 minutes.

  • 4.

    The skins will be plump still but quite browned.

  • 5.

    Pour the hot peppers into a bowl and cover tightly with cling film.

  • 6.

    The peppers are really hot, so don't attempt to remove the skin at this stage.

  • 7.

    Allow the peppers to cool until you can handle them.

  • 8.

    Gently lift the peppers out of the bowl and the skin will come away easily.

  • 9.

    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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