• Half loaf ciabatta or other good Italian bread
  • 4 tablespoons Extra virgin olive oil
  • 6 vine ripened tomatoes, blanched and skinned
  • 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


  1. 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.
  2. In a large bowl, combine tomatoes, peppers onion, basil, olives, anchovies and capers. Dress with enough vinaigrette to moisten. Lastly fold through toasted ciabatta.