Serves 4
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  1. Put the onion slices in a bowl, sprinkle with a pinch of salt and cover in cold water. Leave to soak for an hour.
  2. Blacken the peppers on a gas hob or under the grill, then place in a bowl covered in cling film and leave for 20 minutes.
  3. Place the tomatoes and place in a colander set over a bowl. Sprinkle with salt and leave to drain.
  4. Tear the bread into chunks about the same size as the tomatoes. Place the bread in a large salad bowl and add the vinegar and capers. Drain the onion and add to the bowl.
  5. Scrape the skin off the peppers and cut them into long strips, then add to the bowl.
  6. Gently press the tomatoes to squeeze out the last of their juice, then put the flesh in the salad bowl.
  7. Stir the chopped anchovies and crushed garlic into the tomato juice. Whisk in the olive oil and season to taste.
  8. Pour the dressing over the salad and toss to combine thoroughly. Tear the basil leaves over the top.
  9. Allow the salad to sit for between 30-45 minutes, then serve at room temperature.

Nutrition Facts

Nutritional information:

Per serving: 418kcals, 26.7g fat (13.8g saturated), 38.1g carbs, 9.4g sugars, 10.3g protein, 5.5g fibre, 1.050g sodium


TOP TIP: Replace the peppers with jarred roasted red peppers, if you prefer.