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1
Cut the bread into 1-inch cubes and place in a large bowl.
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2
Working over a plate to catch any juices, cut the tomatoes into fourths, reserving the juices.
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3
Using a teaspoon, scoop out the cores and seeds, then finely chop the flesh.
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4
Add to the bread cubes.
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5
Drizzle 5 tbls.
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6
olive oil over the mixture and toss with your hands, until well coated.
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7
Pour in the reserved tomato juice and toss again.
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8
Set aside for about 30 minutes.
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9
Meanwhile, halve and seed the peppers.
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10
Place on a broiler rack, skin side up, and cook under a preheated broiler for 10 minutes, or until the skins are charred and the flesh softened.
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11
Place in a plastic bag, seal, and set aside for 20 minutes.
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12
Peel off the skins and finely chop the flesh.
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13
Cut the cucumber in half lengthwise, then cut each half into 3 strips lengthwise.
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14
Using a teaspoon, scoop out and discard the seeds.
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15
Dice the cucumber.
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16
Add the onion, bell peppers, cucumber, anchovy fillets (if using), and capers to the bread and toss together.
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17
Sprinkle with the red wine vinegar and balsamic vinegar and season to taste with salt and pepper.
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18
Drizzle with extra olive oil or vinegar if necessary, but be careful not to let the salad become too oily or soggy.
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19
Sprinkle the fresh basil over the salad to garnish and serve immediately.
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20
Enjoy!
