An unusual taste you'll return to.


  • 1 old loaf of bread (cut into large chunks)
  • 3 red onions (finely sliced)
  • 1 cucumber (peeled, seeds scooped out)
  • 4 mixed peppers (roasted and skin removed_
  • 4-6 tomatoes (washed and cut into quarters)
  • (capers, optional)
  • 15-20 kalamata olives
  • capers
  • basil leaves
  • thyme
  • garlic (roughly chopped)
  • olive oil
  • butter
  • for the dressing:
  • 3 cloves garlic
  • 100 ml red wine vinegar
  • 200 ml olive oil
  • 2 anchovy fillets
  • salt
  • for roasting the peppers:
  • thyme
  • 1 whole bulb of garlic (halved across the equator)
  • mixed peppers (whole)
  • olive oil


  • Heat some olive oil and a little butter in a pan, with the roughly chopped garlic and some thyme.
  • When the oil is heated add the large chunks of bread, and cook until a rich golden brown colour.
  • Remove from the pan and drain on some kitchen paper and allow to cool.
  • Put the finely sliced red onion into some boiling water and allow it to sit in the water for 10 minutes.
  • Take the onion out of the water and squeeze the excess water out, dry on some kitchen paper.
  • Chop the cucumber into large chunks, this will give a different texture to the salad.
  • Assemble the Salad:
  • Put all the ingredients into the bowl, the cucumber, tomatoes, chopped roasted peppers, capers, olives and some torn basil leaves.
  • Mix together well.
  • Add the red onions, and finally the large, crispy croutons.
  • Make the Dressing:
  • Put all the ingredients for the dressing into a blitzer and whizz together, check for flavour and seasoning, adjust as necessary.
  • Pour half of the dressing over the salad, mix.
  • Add more dressing so that each morsel is dressed, but not swimming in dressing.
  • Serve the bread salad with some cold meats and any leftover dressing on the side.
  • How to Roast the Peppers:
  • Heat some olive oil, in a large pan, with the garlic and a couple of sprigs of thyme.
  • Put the peppers into the pan once hot and brown them as evenly as you can.
  • Pour over some more olive oil and put the pan into a preheated oven roughly 180°C-190°C for about 15-20 minutes.
  • The skins will be plump still but quite browned.
  • Pour the hot peppers into a bowl and cover tightly with cling film.
  • The peppers are really hot, so don’t attempt to remove the skin at this stage.
  • Allow the peppers to cool until you can handle them. 
  • Gently lift the peppers out of the bowl and the skin will come away easily.
  • Use immediately or put the peppers into a jar and pour over the juice and oil mixture that’s left in the bowl, this adds great flavour.

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