• ½ ciabatta, cut lengthwise (4½ cups approximately)
  • 2 tbsp. + ½ cup of your favorite Gustare extra virgin olive oil varietal
  • 1 tbsp. capers or caper berries
  • 2 cloves garlic, pressed
  • ½ tsp. anchovy paste or 1 anchovy filet
  • ½ tsp. sea salt
  • 2 tbsp. Gustare Barbaresco Wine Vinegar
  • 1 tbsp. fresh lemon juice
  • 5-6 ripe tomatoes (approximately 1½ pounds), peeled, quartered, seeded, and cubed
  • 1 cup cucumber, cut lengthwise, seeded and cut in ¼-inch crescents
  • 1 medium shallot, thinly sliced
  • 1 jar (7 oz.) roasted red peppers, drained, garlic clove discarded
  • 1 tbsp. chiffonade fresh basil, plus more for garnish



Preheat oven to 350 degrees.


Cut or tear bread into ¾-inch pieces. Toss with 2 tablespoons olive oil and bake for 15 minutes or until golden. Set aside.


In a medium bowl mash capers, garlic and anchovy paste and salt until smooth. Gradually add ½ cup olive oil, wine vinegar and lemon juice while whisking to combine. (Using a food processor works well, too.) Set aside.


Add toasted bread cubes to a large shallow bowl, followed by tomatoes, cucumbers, onions, peppers, and basil. Pour dressing over the salad and toss to coat well. Let stand for 30 minutes before serving. Enjoy!

Recipe Tags

#Dinner, #Lunch, #Salads