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1 Loaf Italian country bread, crusts removed and cut into 1-inch cubes

2 yellow bell peppers, roasted, seeded, peeled and cut into 1 inch squares (see note below)

1 pound ripe, juicy tomatoes

1 medium cucumber (I used watermelon gherkins)

2 tablespoons capers, rinsed and drained

1/2 cup dry cured black olives, halved and pitted

2 handfuls baby arugula

2 teaspoons anchovy paste

3 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves

Preheat the oven to 350 degrees.  Toast the bread cubes until they are dried out all over, about 10 minutes. Cut the tomatoes in half and remove the cores and seeds.  Cut them into 1/2 inch cubes.  Peel, half, and seed the cucumber.  Cut into 1/4 inch slices

In a large bowl, combine the bread, peppers, tomatoes, cucumbers, arugula, capers, and olives.  Toss together until well combined,  In a small bowl, whisk together the anchovy pastes, balsamic vinegar and olive oil. Drizzle vinaigrette over salad and toss well (you may not need all the dressing) .  Season to taste with salt and pepper.  Let the salad sit for 15 minutes or so to let the bread soak in the vinaigrette.  (the chef suggests 3 hours, which is probably more traditional, but I like this best when the bread has soaked in the flavors yet still retains a bit of crunch around the edges).  Tear the basil leaves and add them to the salad just before serving.   Serves 6-8

NOTE:  To roast peppers:  Preheat oven to 450 degrees, roast whole peppers on a baking sheet until black and blistered all over.  Remove to a paper bag, close and let rest 15 minutes to steam themselves.  At this point you will be able to peel, core and seed them quite easily.

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