Introduction
Experience the vibrant flavors of summer with this delightful mixed pepper and tomato salad. Bursting with freshness, this rustic dish showcases ripe tomatoes, sweet roasted peppers, and hearty bread, all brought together with a hint of garlic and the umami richness of anchovies. Perfect as a side dish or a light meal, this recipe highlights the best the season has to offer.
Detailed Ingredients with measures
– 600g mixed peppers
– 600g stale bread
– 1kg mixed ripe tomatoes
– Extra virgin olive oil
– Red or white wine vinegar
– 1 handful of baby capers
– 1 clove of garlic
– 1 onion
– 1 celery heart
– ½ a bunch of basil (15g)
– 1 x 50g tin of anchovies in oil
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Serves 4-6
To create this dish, start by preparing your cooking heat source. Roast the peppers directly on an open flame or under a grill, turning until they are charred and blistered. Allow them to steam in a covered bowl as you prepare the other ingredients.
While they cool, toast sliced stale bread until lightly crisp on both sides. Chop the ripe tomatoes into various sizes, seasoning them generously before tossing with olive oil, vinegar, and capers, and grating in a fresh tomato for added moisture.
Next, infuse the toasted bread with garlic, tear it into pieces, and combine with the seasoned tomatoes. Add finely sliced onion and celery for crunch, then introduce the roasted pepper slivers after peeling away their charred skin.
Combine the mixture gently, ensuring the bread absorbs the flavorful tomato dressing. Drizzle the salad with a little anchovy oil and arrange sliced anchovies on top. Scatter extra basil leaves and reserved celery for a burst of freshness.
Allow the salad to sit for 15 minutes to meld the flavors, then serve and enjoy a harmonious taste of summer!
Detailed Directions and Instructions
Prepare the High Heat Source
Set up a high heat source for cooking. This can be an open fire, a gas hob, or a grill. Ensure it is ready for cooking.
Roast the Peppers
Place the mixed peppers directly on the flame or under the grill. Turn them regularly until they are blistered and blackened all over, which should take about 5 to 10 minutes. Once done, transfer the peppers to a bowl, cover it, and let them steam for 20 minutes to loosen the skin.
Grill the Bread
Slice the stale bread thickly and grill both sides lightly until golden and slightly crispy.
Prepare the Tomato Mixture
Chop all but one of the tomatoes into various sizes and shapes and place them in a shallow bowl. Season with sea salt and black pepper, drizzle with 3 tablespoons of extra virgin olive oil and 1½ tablespoons of red or white wine vinegar, and add the handful of baby capers. Grate the remaining tomato over this mixture, discarding the skin and seeds, and toss well to combine.
Infuse the Bread with Garlic
Halve the garlic clove and rub it over the toasted bread slices. Tear the bread into bite-sized pieces and add it on top of the seasoned tomatoes.
Prepare the Onion and Celery
Peel and finely slice the onion. Trim the celery heart and finely slice it as well, keeping any pale inner leaves for later. Add both the onion and celery to the bowl containing the tomatoes and bread.
Wash the Basil
Pick the basil leaves into a bowl of cold water to clean them thoroughly.
Prepare and Add the Peppers
Once the peppers have cooled, remove the blackened skin, stalks, and seeds. Tear the peppers into slivers and add them to the bowl. Drain most of the basil leaves and incorporate them as well.
Mix the Salad
Use your hands to gently mix all the ingredients in the bowl until the bread has absorbed the tomato dressing well. Drizzle some oil from the anchovy tin over the salad and thinly slice the anchovies before arranging them on top of the mixture.
Final Touches
Scatter the reserved pale celery leaves and a few additional basil leaves over the salad for decoration. Allow the salad to sit for 15 minutes before serving to let the flavors meld together.
Notes
Choosing Peppers
Select a mix of colorful peppers for visual appeal and added flavor. Bell peppers can vary in sweetness and taste.
Stale Bread Alternatives
If stale bread isn’t available, you can toast fresh bread to create a similar texture.
Anchovy Substitutes
If you prefer not to use anchovies, consider using olives or capers for added flavor in the salad.
Serving Suggestions
This dish can be served as a side or a main dish. It pairs well with a variety of meats or can be enjoyed on its own.
Flavor Infusion
Letting the salad rest allows the flavors to deepen, so be patient before serving for the best taste.
Cook techniques
Blistering Peppers
Place the peppers directly on high heat, such as an open fire or grill. Turn regularly until they are blistered and blackened.
Steaming Peppers
After blistering, transfer the peppers to a bowl, cover, and let them steam for 20 minutes to enhance their flavor and tenderness.
Grilling Bread
Slice the stale bread thickly and grill it lightly on both sides to create a toasted texture that will hold the toppings well.
Chopping Tomatoes
Chop the tomatoes into various sizes and shapes for texture variation in the salad.
Seasoning Tomatoes
Season the chopped tomatoes with sea salt, black pepper, olive oil, and vinegar to create a flavorful dressing.
Garlic Rubbing
Halve the garlic clove and rub it over the grilled bread for a subtle garlic flavor before tearing it into bite-sized pieces.
Preparing Onion and Celery
Peel and finely slice the onion, then trim and finely slice the celery heart to add crunch to the salad.
Cooking with Basil
Pick basil leaves and wash them in cold water to maintain their freshness before adding them to the salad.
Peeling Peppers
Once the peppers cool, remove their blackened skin, seeds, and stalks, then tear them into slivers for the salad.
Mixing Ingredients
Use your hands to mix all ingredients, ensuring the bread absorbs the tomato dressing for a well-integrated flavor profile.
Finishing Touches
Drizzle olive oil from the anchovy tin over the salad, add thin slices of anchovies, and scatter reserved celery and basil leaves for garnish.
FAQ
Can I use fresh bread instead of stale bread for this recipe?
Stale bread is preferred as it absorbs the dressing better without becoming too soggy, but you can use fresh bread if needed.
What type of anchovies should I use?
Use anchovies in oil for their rich flavor; they can be found in cans or jars.
How long can I let the salad sit before serving?
Letting the salad sit for 15 minutes before serving allows the flavors to meld.
Can I add other vegetables to the salad?
Yes, you can incorporate other vegetables like cucumbers or radishes for added crunch and flavor.
Is this dish suitable for meal prep?
Yes, the salad can be prepared ahead of time, but it’s best consumed fresh on the day due to the texture of the bread.
Conclusion
This vibrant salad showcases the delightful interplay of flavors from roasted peppers, ripe tomatoes, and crunchy bread, enhanced with anchovies and a burst of fresh herbs. Perfect as a refreshing summer dish or a hearty side, it embodies the essence of simple, quality ingredients transformed into something truly delicious.
More recipes suggestions and combination
Grilled Vegetable Pasta
Combine grilled mixed peppers and tomatoes with your favorite pasta, olive oil, and fresh basil for a quick, flavorful meal.
Tomato and Anchovy Bruschetta
Top toasted bread with a mixture of chopped ripe tomatoes, anchovies, garlic, and fresh basil for an easy appetizer.
Peppers and Capers Tapenade
Blend roasted peppers, capers, olive oil, and garlic into a tapenade to spread on crostini or serve with grilled meats.
Stuffed Peppers
Fill roasted peppers with a mixture of stale bread, tomatoes, and herbs, then bake for a comforting and satisfying dish.
Basil and Tomato Soup
Simmer chopped tomatoes with garlic, basil, and celery, then blend until smooth for a refreshing soup that pairs well with the salad.
Caprese Salad with a Twist
Layer sliced tomatoes, mozzarella, and grilled peppers, drizzling with olive oil and vinegar for a unique take on this classic dish.
