A lovely rustic Tuscan salad of olives, tomato, onion, capsicum, capers & bread. Think Summer on a plate! A perfect accompaniment to grilled meat, chicken or fish.
Cut the tomato & vegetables to the desired size - for uniformity let the size of the olive direct the size of the dice.
Add the crushed garlic to the 2 tbsp of olive oil and brush the bread before cutting into desired size and toasting in oven. Remember, the bread soaks up the dressing.
Cut the chilli and anchovy quite small. You can exclude the anchovy, but you really won't taste it in the finished dish, it just adds a depth of flavour which balances well with the other ingredients.
Prepare the dressing, Olive oil, White wine vinegar and seasoning, and tear the basil leaves.
Combine the salad ingredients and the dressing just before serving.