A traditional Tuscan dish made of heirloom tomatoes, red vinegar, spring onions, mozzarella and cubes of stale bread to soak up the juices.
Skin the tomatoes. Cut a cross on the bottom of each with a sharp knife, then plunge them in boiling water for about 30 seconds, then plunge into iced water. The skins will peel off easily. Cut them into quarters and press the seeds and juice through a sieve to retain the juice.
Skin the peppers by either grilling them or roasting them until the skins turn black. Put them in a plastic bag until cool - this will loosen the skins and make them easy to peel. Once they're peeled, deseed the peppers and cut into about eight pieces. Put in the same bowl as the tomato quarters.
Add to this bowl the chilli, the capers and the olives.
Tear the bread into big chunks and put in a separate bowl.
Add the vinegar, garlic, salt and freshly ground black pepper and the extra virgin olive oil to the tomato juice and whisk well, then pour over the bread and leave it to soak for an hour.
Gently combine the tomato and pepper mixture with the bread and the dressing and the torn basil leaves. Serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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