Calabrian Panzanella with Olives and Capers

Ingredients

• 6 ounces country-style sourdough bread, sliced ½ inch thick and torn into rough 1-inch pieces (about 6 cups)
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and ground black pepper
• 1 pound Campari or cocktail tomatoes, cored and quartered
• ½ small red onion, thinly sliced
• 1 cubanelle pepper, stemmed, seeded, quartered lengthwise and chopped
• ½ cup pitted Gaeta or Kalamata olives, roughly chopped
• 3 tablespoons drained capers
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ½ cup lightly packed fresh basil, torn

Instructions

1. Toast the torn sourdough in a skillet with some of the oil until crisp. Combine the tomatoes, onion, Cubanelle pepper, olives, capers, oregano, red pepper flakes and basil. Add the bread and remaining oil, season with salt and pepper, then let stand 10 minutes before serving.