This yummy Italian classic is to die for, however I find the textures lacking protein so I have tweaked this to my taste. It’s a wholesome meal suitable for any part of the day, you can serve it as a main course or as a starter or a side dish, depending on what the main course is. The best part is; you can make this with leftover ingredients at home, well that was the idea anyway! I hope you like this recipe. Enjoy!

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Yield: 4 portions
INGREDIENTS
200-g Multigrain bread
200-g Tomatoes, cubed
100-g Cherry tomatoes, halved
1 Red onion, minced
200-g Chickpeas, boiled
100-g Roquette leaves, torn
2 Bell peppers, small, Red and Yellow
15-g Basil leaves, fresh, torn
100-g Bocconcini*, halved
100-ml Olive oil
40-ml Red wine vinegar
1/4-tsp. Red pepper flakes
Salt and pepper to taste

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PROCEDURE
1. Tear the bread into bite size pieces, and heat in the oven to firm up a bit, it should be stale ideally and a bit dry.
2. Chop the bell peppers into brunoise, which is half the size of you little finger nail. First julienne it then cut it across the length to the desired thickness.
3. Emulsify the oil with the vinegar, add the red pepper flakes and season with salt and pepper.
4. Add all the ingredients in a large bowl, pour the  vinaigrette over the salad, toss well and keep aside for at least half n hour until the bread absorbs the liquid.

KNOW HOW
1. Bocconcini (Italian pronunciation: [ˌbokkonˈtʃiːni]) (singular Bocconcino, [ˌbokkonˈtʃiːno]) are small mozzarella cheeses the size of an egg. Available at most gourmet stores.