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1
Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes.
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2
Drain.
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3
Cut the crust off of the bread.
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4
Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread.
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5
Once grilled, cut or tear bread into 1 inch cubes and set aside.
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6
Submerge the tomatoes into a large saucepan of boiling water for 10 seconds.
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7
Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly.
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8
Using a small sharp paring knife, peel off the tomato skins.
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9
Cut the tomatoes in half and scoop out the seeds.
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10
Cut the tomatoes into 1-inch cubes and set aside.
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11
In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic.
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12
Season with salt and pepper, to taste.
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13
Add the bread cubes, tomatoes, and basil; toss to combine.
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14
Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
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15
Arrange half of the roasted peppers, drained capers, and olives over the bread mixture.
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16
Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives.
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17
Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
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18
Garnish with the basil sprigs and serve.
