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1
Heat the oven to 350F.
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2
Cut the bread into 1-inch cubes.
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3
Arrange the cubes in a single layer on a baking sheet and toast until the bread is dried out allover, about 10 minutes.
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4
Raise the oven temperature to 450F.
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5
Put the bread cubes in a large bowl and sprinkle 1 or 2 tablespoons warm water on top.
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6
Toss and lightly rub the bread cubes with your hands until they are evenly moist allover.
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7
Add a few more teaspoons warm water if necessary, but do not add so much water that you can squeeze it out of the bread.
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8
Set aside.
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9
Put the peppers on a rimmed baking sheet and roast in the hot oven, turning them over once or twice, until their skins are blistered, 35 to 40 minutes.
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10
Transfer the peppers to a bowl and tightly cover the bowl with plastic wrap.
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11
Let sit for 10 to 15 minutes before uncovering.
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12
When the peppers are cool enough to handle, use a paring knife to remove and discard their skins and seeds.
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13
Do not rinse the peppers, or you will wash away some of the roasted flavor.
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14
Cut the peppers into 1-inch pieces and set aside.
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15
While the peppers are roasting, cut the tomatoes in half and remove and discard the cores and seeds.
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16
Cut them into 1/2-inch cubes.
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17
Peel, halve, and seed the cucumber.
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18
Cut crosswise at a slant into 1/4-inch slices.
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19
Cut the radicchio in half and cut out the core.
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20
Slice each half crosswise into thin strips.
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21
In a large bowl, combine the bread, peppers, tomatoes, cucumbers, radicchio, capers, and olives.
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22
Toss together until well combined.
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23
In a small bowl, whisk together the anchovies, balsamic vinegar, and olive oil, and pour over the bread mixture.
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24
Season with salt and pepper to taste and mix well.
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25
Let the salad stand at room temperature for at least 3 hours, or refrigerate it overnight to allow the flavors to intensify.
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26
If refrigerated, let the salad stand at room temperature for 1 hour before serving.
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27
Immediately before serving, tear the basil leaves into 1-inch pieces and add them to the salad.
