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Ingredients

• 3 red peppers, halved
• 1 yellow pepper, halved
• 3/4 cup olive oil, plus extra for tossing
• 2 cloves garlic, crushed
• 1/2 loaf ciabatta
• 1 14-ounce can white cannellini beans, drained
• 8 anchovy filets
• 1/3 cup caper berries
• 1/2 cup basil leaves
• 1/4 cup flat-leaf parsley, chopped
• sea salt and freshly ground black pepper, to taste
• For the tomato dressing:
• 3 ripe tomatoes
• 2 cloves garlic, crushed
• 1/4 cup olive oil
• sea salt and freshly ground black pepper, to taste

Description

White Bean Panzanella Salad With Tomato Dressing, Caper Berries And Anchovies - The Huffington Post

Kitchen Daily