Roasting brings out the sweetness of the peppers here. Make sure you give the bread plenty of time to soak up the tomato juices
1 small loaf ciabatta, preferably slightly stale
4tbsp extra virgin olive oil
1 red pepper
1 yellow pepper
1 green pepper
350g (12oz) vine ripened tomatoes
Handful basil leaves
Salt and black pepper
For extra colour and crunchiness, add chunks of cucumber -
or toss in a handful of black olives for more Mediterranean flavour.
Preheat the oven to 200°C (400°F, gas mark 6).
Cut the crust off the ciabatta loaf. Tear the loaf into bite-sized pieces and place on to a baking tray. Drizzle with 3tbsp of oil and season with salt and black pepper. Toast in the oven for 4-5 mins until golden.
Halve and de-seed the peppers and place on to a baking tray and drizzle with the remaining oil. Roast in the oven for 20-25 mins. When cool enough to handle, place the roasted peppers into a plastic bag to cool. When the peppers have cooled enough the skin will be wrinkled and easily removed. Cut the skinless peppers into chunks.
Plunge the tomatoes into hot water, drain then plunge into cold water. Remove the skin.
Place the bread and peppers into a bowl; place a sieve on top of the bowl. Halve the tomatoes and spoon the juice and seeds into the sieve. Add the tomato flesh to the bread and peppers. Let the tomato juices drip onto the bread, peppers and tomatoes. When all the juices have dripped into the bowl discard the seeds and leave the salad for at least 30 mins. Tear a handful of basil leaves and add to the bowl. Toss and serve.