Shelly's Recipe

TUSCAN TOMATO BREAD SALAD

Category: Salad

1 quart lightly packed baby spinach leaves
1 quart lightly packed fresh basil leaves
1 lb coarse-textured Italian bread such as ciabatta or pugliese
3 1/2 lbs soft-ripe tomatoes, peeled if desired and cored
4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
3 tbsp minced fresh jalapeño chilies
Salt and pepper
1 jar (12 oz.) peeled roasted red peppers, cut into wide strips
1 cup oil-packed olives, pitted
1/2 cup drained capers
2 cans (2 oz. each) anchovy fillets, drained

Rinse and drain spinach and basil; wrap in towels. Chill in a plastic bag. Meanwhile, cut bread into 1-inch chunks and put in an 11- by 17-inch roasting pan. Bake at 350 until chunks are light golden and soft parts of bread are crisp, about 30 minutes, stirring occasionally. Let cool.

Cut tomatoes into 1- to 2-inch chunks and place in a large bowl. Scoop juice from cutting board onto bowl and add garlic, oil, vinegar, chilies, and salt and pepper to taste.

Gently mix tomatoes with bread, red peppers, and olives. Let stand at least 15 minutes, stirring occasionally, for bread to soften. Gently mix in spinach and basil. Scatter salad with capers and crisscross anchovies on top. Serves 12