YIELD: SERVES 8 PREP TIME: 15 MINS COOK TIME: 30 MINS
1 Medium Loaf Saltless, Coarse Bread, Cut Into Thick Slices
1 Pound Bell Peppers, Cored, Seeded, & Cut Into 1 1/2 Inch Strips
2 Red Onions, Cut Into Thirds
1 Pound Zucchini, Cut Into Thick Slices
Extra Virgin Olive Oil
1 Large Garlic Clove
1 1/2 Pounds Ripe Tomatoes, Diced
1/2 Cup Fresh Parsley Leaves
1/3 Cup Fresh Basil Leaves, Torn
3 Tablespoons Salted Capers, Rinsed & Chopped
1/4 Cup Flavorful Black Olives, Pitted & Chopped
1/4 Cup Red Wine Vinegar
1/3 Cup Extra Virgin Olive Oil
Salt & Pepper
Heat a grill to medium heat.
Lightly brush the peppers, onions, and zucchini with olive oil, then grill until tender and browned, about 4 minute per side.
Grill the bread until crisp and lightly browned, then rub both sides of each slice with the garlic
Tear or cut the bread into 1 inch pieces, and cut the vegetables to match.
In a large bowl, toss to gather the bread, peppers, zucchini, onion, tomatoes, parsley, basil, capers, and olives.
In a small bowl, whisk together the dressing ingredients.
Toss the dressing with the rest of the ingredients then let the salad rest 20 to 30 minutes.
Taste the salad, adjust seasonings and dressing as needed, then serve.