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.
- .5 Red Capsicum
- .5 Yellow Capsicum
- 1 Tomato (skin and seeds removed)
- .5 Red Onion
- 1 Small red chilli (or to taste)
- 20 gm Pitted black olives (preferably Kalamata)
- 5 - 10 gm Anchovy Fillets
- 5 gm Salted Capers, rinsed
- Fresh Basil leaves
- 50 gm Bread, preferably Italian Ciabatta
- 2 tbsp Olive oil
- 1 clove Garlic, crushed
- 10 ml Vinegar, white wine
- 30 ml Olive Oil
- 3 g Salt, sea
- 3 g Pepper
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Cut the tomato & vegetables to the desired size - for uniformity let the size of the olive direct the size of the dice.
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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.
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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.
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Prepare the dressing, Olive oil, White wine vinegar and seasoning, and tear the basil leaves.
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Combine the salad ingredients and the dressing just before serving.
