Summer Bread Salad

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“This is a rustic salad based on the Tuscan salad which uses crusty leftover bread. Using char-grilled capsicum, this is a little different to other recipes. Great as a light meal or as a side dish. I omit the anchovies. (Australian measurements used.)”

Ingredients Nutrition


  1. Cut capsicums into large pieces, removing membrane and seeds. Put under a hot grill, skin side up, until the skin blackens and blisters. Place in a plastic bag to cool, then peel away the skin. Cut into 1cm thick strips.
  2. Put prepared capsicum, tomato, capers, anchovies (if using), olives and bocconcini in a bowl and toss to combine.
  3. Dressing: Put all ingredients into a screw top jar and shake to combine.
  4. Cut (or tear) the bread into large pieces and place in a serving bowl. Drizzle the dressing over the bread and, using clean hands, mix to thoroughly coat the bread. Add the capsicum mixture together with the basil leaves. Gently toss.

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