Capers are the unripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean and some parts of Asia.
6 ripe tomatoes, cubed
12 oz artisan bread, 2 days old, cubed
½ cup fresh basil, thinly sliced
¼ cup capers, drained & rinsed
1 cup roasted red peppers, chopped
¼ cup kalamata olives, pitted and sliced
red wine vinaigrette of choice
1. Combine ingredients and toss well. Cover salad and let stand at room temperature for 1 to 4 hours for flavors to blend.
To pit olives, press them with the flat side of any broad surface, like a large knife or pastry cutter, until you feel the olive pop. This will help break the flesh so that you can easily remove the pit with your fingers or the knife.
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