Capsicum, Tomato And Crunchy Bread Salad

Total Time: 1 hr 50 mins Preparation Time: 1 hr 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• italian bread (any type of dry italian-style bread, pagnotta was used in this recipe)
• 1 medium garlic, bulb
• 9 egg tomatoes, peeled
• 1/4 cup olive oil
• 2 tablespoons olive oil, extra
• 2 large red capsicums
• 1 large yellow capsicum
• 1 cup fresh basil leaf, lightly-packed and torn
• 1 tablespoon red wine vinegar
• 2 teaspoons brown sugar
• 1/3 cup olive oil

Recipe

• 1 dressing:separate garlic bulbs into cloves, don't peel.
• 2 combine garlic, tomatoes and oil in baking dish.
• 3 bake uncovered, in moderately hot oven about 30 minutes, or until tomatoes are soft, gently turning tomato occasionally; cool.
• 4 reserve garlic for the dressing.
• 5 cut bread into 2 cm squares, combine in a bowl with extra olive oil; mix well.
• 6 place bread in single layer on oven tray, toast in moderate oven about 10 minutes.
• 7 quarter capsicums, remove seeds and membranes.
• 8 grill capsicums, skin side up, until skin blisters and blackens.
• 9 peel away skin, slice capsicums into thick strips.
• 10 combine tomatoes, capsicums, basil in a large bowl; toss gently.
• 11 add crunchy bread to salad just before serving.
• 12 dressing squeeze pulp from garlic. blend with vinegar and sugar until smooth.
• 13 add oil gradually in a thin stream while motor is running.
• 14 blend until thick.