This classic Italian salad is fresh and summery, but still hearty enough to eat as a light supper or lunch.
Measure and whisk together the dressing ingredients. Pour over the prepared tomatoes and the sliced basil, then toss to combine.
Add the oil and preheat the pan to 420°F/ 215°C (high).
Add the bread to the preheated pan and cook for 5 minutes or until the bread begins to toast
When the bread is toasted, remove from the pan and transfer to a paper towel lined tray or plate. Wipe the pan clean before continuing.
Add the oil and reheat the pan to 400°F/ 205°C (high).
Add the peppers and cook for 1 minute or until they begin to soften.
Add the onions and cook for 1 minute or until they begin to soften.
Add the garlic and cook for 30 seconds.
Turn off the heat and transfer the cooked vegetables to the bowl with the tomatoes.
Add the bread and seasoning to the tomatoes and toss well to combine.
Transfer the salad to a serving dish and decorate with some basil leaves for a finished look.
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