Like most recipes, once the preparation is done, it is really easy to put together this satisfying salad. It’s ideal for a quick summer meal.
2 tbsp pine nuts
2 red peppers, seeded and quartered
2 yellow peppers, seeded and quartered
2 tbsp olive oil
2 cloves garlic, crushed
100g ciabatta bread, roughly torn into chunks
6 vine tomatoes, cut into chunks (or eights)
3 tbsp pitted kalamata olives, halved
2 tbsp baby capers
5g basil leaves, torn
6 tbsp good quality extra virgin olive oil
1 tbsp balsamic vinegar
½ tsp honey
salt and freshly cracked black pepper
Preheat oven to 180C.
- Roast the pine nuts on a baking tray for 6 minutes, until golden brown. Allow to cool.
- Preheat the grill to hot. Place the peppers on a baking sheet, skin side up, and grill until blackened and blistered (this might take anything from 5 to 15 minutes). Place in a bowl and cover immediately with clingfilm and leave for 20 minutes to cool (the clingfilm will trap the steam and loosen the skins). Once the skins have loosened, peel the peppers and discard the skin.
- Mix the olive oil and garlic together in a small bowl. Place the chunks of bread on a baking sheet and drizzle with the strained garlic infused oil (reserve the bowl to make the dressing). Season with salt and pepper and bake in the oven for 10 minutes until golden brown. Keep warm.
- In a large salad bowl, combine the peppers, tomatoes, olives, capers and toasted pine nuts.
- Whisk together the dressing ingredients until emulsified and season to taste. Just before serving, toss the dressing through the salad and add in the ciabatta and basil leaves.
Skinning peppers is the ideal way to remove the skins which some people find indigestible. You can also remove them from the raw pepper with a wide vegetable peeler.