INGREDIENTS
- 4 parts:
- – 1 kg of ripe tomatoes
- – 2 medium onions
- – 2/4 roasted peppers
- – 1 nation bread of roughly 1⁄2 kilo
- – Olive oil
- – Recent rosemary
- – 1 tbsp capers
- – 50 cc of crimson wine vinegar
- – 100 cc of olive oil
- – Salt and pepper
- – 1/2 bunch of basil
- – Elective:
anchovies or pallares beans
Get pleasure from this Italian salad, from the Florence area, though its elements appear similar to gazpacho, the way in which they’re mixed modifications and, therefore, the style.
PROCEDURE:
1. Roast the onions and peppers within the oven after which peel them. Reserve.
2. Lower the bread into cubes, drizzle with olive oil, rosemary and place within the oven till evenly toasted.
3. Lower the tomatoes into items, the onion and the pepper into strips.
4. Place the greens in a bowl, add the capers and season with vinegar, olive oil, salt and pepper.
5. Add the toasted bread, contemporary chiffonade basil and blend in order that the bread soaks up all of the juices, however stays crispy.
6. Serve the salad and optionally accompany it with the pickled anchovy fillets or pallares beans on prime.
