2 red and 2 yellow peppers, roasted peeled and sliced
1 red onion thinly sliced
1 cup basil leaves
Half cup olives
8 anchovy fillets, drained and halved lengthways
1 tablespoon salted capers, well rinsed
Method
Drizzle ciabatta with a little olive oil, place on a baking tray and cook in a moderate oven until golden but not too dry. Halve tomatoes horizontally and quarter reach in half.
In a large bowl, combine tomatoes, peppers onion, basil, olives, anchovies and capers. Dress with enough vinaigrette to moisten. Lastly fold through toasted ciabatta.
