Summer Bread Salad Recipe

Name: Summer Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red capsicums; 2 yellow peppers; 6 tomatoes, cut into large chunks (Roma or egg); 100 g capers, drained; 100 g anchovies, halved (optional); 100 g black olives, pitted; 150 g bocconcini, halved; 1 loaf Italian bread (wood-fired is best); 2 cups basil leaves; 4 garlic cloves, finely chopped; 60 ml red wine vinegar; 125 ml extra virgin olive oil

Servings: persons

2 red capsicums
2 yellow peppers
6 tomatoes, cut into large chunks (Roma or egg)
100 g capers, drained
100 g anchovies, halved (optional)
100 g black olives, pitted
150 g bocconcini, halved
1 loaf Italian bread (wood-fired is best)
2 cups basil leaves
4 garlic cloves, finely chopped
60 ml red wine vinegar
125 ml extra virgin olive oil

1
Cut capsicums into large pieces, removing membrane and seeds.
2
Put under a hot grill, skin side up, until the skin blackens and blisters.
3
Place in a plastic bag to cool, then peel away the skin.
4
Cut into 1cm thick strips.
5
Put prepared capsicum, tomato, capers, anchovies (if using), olives and bocconcini in a bowl and toss to combine.
6
Dressing: Put all ingredients into a screw top jar and shake to combine.
7
Cut (or tear) the bread into large pieces and place in a serving bowl.
8
Drizzle the dressing over the bread and, using clean hands, mix to thoroughly coat the bread.
9
Add the capsicum mixture together with the basil leaves.
10
Gently toss.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 red capsicums, 2 yellow peppers, 6 tomatoes, cut into large chunks (Roma or egg), 100 g capers, drained, and more.

Yes, Summer Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Bread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions