The beauty of this salad is that the crunchy bread soaks up all the flavoursome juices from the tomatoes, capsicums and extra virgin olive oil. We often serve this salad with pickled octopus. The two dishes combine brilliantly with their sweet, tangy and salty flavours, and crunchy, chewy and smooth textures.
It is rather time-consuming to prepare, but most of the preparation, such as roasting and peeling the capsicums, blanching the tomatoes and toasting the bread, can be done the day before. All you need to do then is to assemble the ingredients and serve.