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1
Bring a large saucepan of water to a boil.
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2
Prepare a large bowl of ice water.
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3
Cut an X at the bottom of each tomato and submerge the tomatoes in the boiling water for 10 seconds.
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4
Using a slotted spoon, transfer the tomatoes to the ice water to cool slightly.
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5
Using a small, sharp paring knife, peel off the tomato skins and cut the tomatoes in half.
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6
Scoop out and discard the seeds, then cut the tomatoes into 1-inch cubes.
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7
Cut the crusts off the bread, and cut or tear the bread into 1-inch cubes.
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8
In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, the garlic, and 1/2 teaspoon each of salt and pepper to blend.
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9
Add the bread cubes, tomatoes, and sliced basil, and toss to combine.
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10
Set aside until the bread absorbs the vinaigrette, tossing occasionally, about 5 minutes.
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11
Season the salad with more salt and pepper to taste.
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12
In a small bowl, soak the capers in the remaining 2 tablespoons of vinegar for 10 minutes.
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13
Drain.
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14
In another small bowl toss the roasted peppers with 2 tablespoons of the oil.
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15
Season the peppers with 1/4 teaspoon each of salt and pepper.
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16
Transfer half of the bread mixture to a 13 X 9 X 2-inch glass dish.
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17
Arrange half of the roasted peppers, capers, and olives over the bread mixture.
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18
Repeat layering with the remaining bread mixture, then the remaining peppers, capers, and olives.
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19
Cover the salad and let stand at room temperature for the flavors to blend, at least 1 hour and up to 4 hours.
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20
Drizzle the remaining 2 tablespoons of oil over the salad.
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21
Garnish with the basil sprigs and serve.
