Ingredients

• 5 cups cubed day-old crusty bread, see cook's note
• 4 Roma or plum tomatoes, cubed
• 1 small red onion, chopped
• 1 Cubanelle pepper or green bell pepper, seeded and chopped
• 1/2 cup pepperoncini or hot cherry peppers, chopped
• 2 roasted red peppers, drained, chopped
• 1 cup pitted olives, kalamata or Sicilian green or a combination
• 1 tin flat fillets of anchovies, drained and chopped
• 1 cup basil leaves, torn
• 1 lemon, juiced
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil, eyeball it
• Splash of liquid from bottled pepperoncini or hot cherry peppers
• Coarse salt and black pepper

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Instructions

1. Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.