Tuscan Bread Salad Recipe

Name: Tuscan Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, roasted, skinned, and seeded; 2 yellow bell peppers, roasted, skinned, and seeded; 2 12 lbs ripe tomatoes, quartered; ⅓ cup capers, rinsed; 15 anchovy fillets, roughly chopped; 12 red onion, thinly sliced into half rings; ½ cup red wine vinegar; 1 cup extra virgin olive oil; 5 garlic cloves, minced finely; kosher salt; fresh ground black pepper; about 8 cups bite-sized pieces of day-old bread, crusts removed; 2 cups roughly chopped fresh basil; 1 cup celery leaves; sea salt; balsamic vinegar, for drizzle; extra virgin olive oil, for drizzle

Servings: persons

2 red bell peppers, roasted, skinned, and seeded
2 yellow bell peppers, roasted, skinned, and seeded
2 12 lbs ripe tomatoes, quartered
⅓ cup capers, rinsed
15 anchovy fillets, roughly chopped
12 red onion, thinly sliced into half rings
½ cup red wine vinegar
1 cup extra virgin olive oil
5 garlic cloves, minced finely
kosher salt
fresh ground black pepper
about 8 cups bite-sized pieces of day-old bread, crusts removed
2 cups roughly chopped fresh basil
1 cup celery leaves
sea salt
balsamic vinegar, for drizzle
extra virgin olive oil, for drizzle

1
Cut red and yellow peppers into eighths.
2
In a large mixing bowl, toss together with tomatoes, capers, anchovy filets, and red onion.
3
Set aside.
4
Whisk together red-wine vinegar, olive oil, and garlic; season to taste with kosher salt and pepper; set dressing aside.
5
Place pieces of bread into another bowl.
6
Pour vinaigrette over bread and soak 10 minutes.
7
Then add tomato-pepper mixture, basil and celery leaves, and toss together; season to taste with sea salt and more freshly ground black pepper.
8
Place in a large bowl and drizzle with balsamic vinegar and olive oil to taste.
9
Cook's Note: To roast whole peppers, place under a broiler or atop a barbecue at medium-high heat.
10
Turn peppers every 2-3 minutes, until skin is blackened on all sides.
11
Remove from heat and cool 30 minutes.
12
The blackened skin should then peel easily off the peppers.
13
Discard skin and seeds.

918

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 17 ingredients. The key ingredients include: 2 red bell peppers, roasted, skinned, and seeded, 2 yellow bell peppers, roasted, skinned, and seeded, 2 12 lbs ripe tomatoes, quartered, ⅓ cup capers, rinsed, and more.

Yes, Tuscan 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!

Tuscan Bread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions