I wait all year for this Summer salad: Panzanella. Big hunks of perfectly ripe tomatoes in a tangy dressing.
The first step is roasting a of couple bell peppers. Char over open flame, then put them in a covered bowl to let the skins steam off. They are cool to the touch in five to ten minutes. Pick off the skins and cut into good size bites. Add your lovely tomato hunks and torn up day old bread.
Now, throw in shaved red onion, capers, basil, salt and pepper. I make this dressing in a blender so the garlic and fish get completely incorporated: red wine vinegar (one part), olive oil (three parts), garlic and anchovies. After dressing, I get in there with my hands and strangle it, mixing together all the tomato juice and other components into the bread. Extra credit for adding cubed Mozzarella.