CAPSICUM, TOMATO AND CRUNCHY BREAD SALAD
any type of dry Italian-style bread, pagnotta was used in this recipe
1 medium bulb garlic
9 egg tomatoes, peeled
1/4 cup olive oil
2 Tbs olive oil, extra
2 large red capsicums
1 large yellow capsicum
1 cup lightly packed fresh basil leaves, torn
1 Tbs red wine vinegar
2 tsp brown sugar
1/3 cup olive oil
Separate garlic bulbs into cloves, don't peel. Combine garlic,
tomatoes and oil in baking dish. Bake uncovered, in moderately
hot oven about 30 minutes, or until tomatoes are soft, gently
turning tomato occasionally; cool. Reserve garlic for the dressing.
Cut bread into 2 cm squares, combine in a bowl with extra olive
oil; mix well. Place bread in single layer on oven tray, toast in
moderate oven about 10 minutes.
Quarter capsicums, remove seeds and membranes. Grill capsicums,
skin side up, until skin blisters and blackens. Peel away skin,
slice capsicums into thick strips. Combine tomatoes, capsicums,
basil in a large bowl; toss gently. Add crunchy bread to salad
just before serving.
Squeeze pulp from garlic. Blend with vinegar and sugar until
smooth. Add oil gradually in a thin stream while motor is running.
Blend until thick.