Grilled Capsicum and Tomato Salad with Bread

2 red capsicum, deseeded and chopped
1 red onion, thinly sliced
2 cups of basil leaves, shredded
6 Roma tomatoes, sliced
3 cups of torn sourdough bread
2 fl oz 50 ml olive oil
sherry vinegar dressing
21/2 fl oz 60 ml sherry vinegar
2 fl oz 50 ml olive oil
1 Tbls caster sugar
1 clove garlic, crushed
2 Tblsp capers, drained
cracked pepper to taste
Pre-heat the oven to 180 C, 350 F, Gas Mark 4.
Place the bread on a tray and toss with 2 Tblsp of oil. Bake for 12 – 15 minutes until crisp and golden.
Heat a frying pan until very hot. Toss the capsicum in the remaing oil and pour into the frying pan. Cook for 5 – 8 minutes turning once until the skin begins to blister. Remove from the heat and allow to cool. Remove the skin.
To make the sherry vinegar dressing:
Place the vinegar, oil, sugar, garlic, capers and pepper in a jar with a lid.
Shake to combine the ingredients. (Note the capers are salty.)
Place the capsicum, onion, basil, tomatoes, bread and sherry vinegar dressing in a serving bowl and toss together.
Serve immediately.
Serves 4 people.

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