Cut the bread into chunks and set aside, uncovered, to dry out.


Cut the tomatoes into similar size chunks and place them in a sieve over the sink. Sprinkle with the salt and leave to drain.


Preheat the grill to high and place the peppers, cut side down, on a rack. Grill until the skins have blistered and turned black. Set aside to cool.


To make the dressing, whisk all the ingredients together and check the seasoning.


Place the drained tomatoes (reserve the juices), bread cubes, basil and onion in a large, shallow bowl. Peel and slice the roasted pepper and add this to the bowl.


Whisk the tomato juices into the dressing and pour over the salad. Toss everything well together so that the bread starts to soften slightly in the juices. Leave to stand for a further 15 minutes before serving.


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