This is really excellent! I made about 1/3 the salad and 1/2 the dressing as a one-dish dinner for me and my husband. I did use bottled roasted peppers and chunks of big fat Cherokee Purple heirloom tomatoes. Also added some crisp humanely-raised bacon and fresh mozzarella to make it more of a main dish. Just delicious and satisfying on a hot summer night. The capers and anchovies are essential!
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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Amount per serving
- Calories: 136
- Fat: 6.8g
- Saturated fat: 1g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 0.8g
- Protein: 3.5g
- Carbohydrate: 16.6g
- Fiber: 1.7g
- Cholesterol: 2mg
- Iron: 1.2mg
- Sodium: 349mg
- Calcium: 17mg
- 8 ounces ciabatta, cut into 1-inch cubes
- 2 orange bell peppers (about 1 pound)
- 2 cups sliced radicchio (about 4 ounces)
- 2 tablespoons capers
- 1 pound cherry tomatoes, halved
- 1 medium cucumber, halved lengthwise, seeded, and sliced
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons finely chopped canned anchovy fillets
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup torn fresh basil leaves
- 1. Preheat oven to 350°.
- 2. Place bread on a jelly-roll pan. Bake at 350° for 10 minutes or until crisp, stirring occasionally.
- 3. Preheat broiler.
- 4. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel; cut into 1-inch pieces.
- 5. Combine bread, bell peppers, and next 4 ingredients (through cucumber) in a large bowl. Combine vinegar and next 4 ingredients (through black pepper) in a small bowl. Gradually add oil, stirring with a whisk. Pour over bread mixture; toss.
- 6. Let stand 20 minutes or just until bread begins to soften. Sprinkle with basil.
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