:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/DRL3SU7XULCVYW5RMFAU2TGBPE.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/90159903-68b0-4fbe-a255-79360c731e92.png)
- Half a loaf of ciabatta, torn into chunks
- 150ml olive oil
- 2 red peppers
- 2 yellow peppers
- 500g cherry vine tomatoes or other ripe tomatoes
- 1 red onion, peeled and thinly sliced.
- 2 cloves of garlic, peeled and crushed
- A splash of red wine vinegar
- 1 tsp honey
- 8 salted anchovies finely chopped (optional, but lovely)
- 15 large green olives, roughly chopped
- 10 leaves of basil, torn
- Salt and pepper
1 Preheat your oven to 185 degrees Celsius.
2 Put the bread into a roasting tray and drizzle with a little of the olive oil. Roast for 10 minutes or so, until golden and crunchy.
3 Place the peppers on another tray, drizzle with a little more oil then roast for 20 minutes or so, until soft and slightly charred.
4 Cut the tomatoes in half and put them in a large bowl.
5 Place the onion in a sieve and pour some boiling water on top to soften it a little, then add to the tomatoes, along with the bread.
6 When the peppers are cool, peel, deseed and chop them, reserving any juice which you will sieve and add to the salad.
7 Mix together the garlic, vinegar, honey, anchovies, olives and the remaining olive oil. Season, pour over the salad and add the torn basil.
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/90159903-68b0-4fbe-a255-79360c731e92.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)