Bread Salad with Vegetables

Rinse tomatoes, trim and cut in half. Rinse bell peppers, cut in half, remove seeds and ribs and cut into fine strips. Peel onions, cut in half and cut into thin strips. Peel garlic and press garlic. Cut bread into thin slices, rub with garlic, brush with oil and toast on both sides in a hot dry skillet. Remove and set aside. Rinse anchovies. Finely chop capers. Mix anchovies in a bowl with capers, vinegar and honey and season with salt and pepper. Slowly add approximately 40 ml (approximately 1 1/2 ounces) oil to the bowl while stirring. Rinse basil, shake dry and cut into strips.

Mix all salad ingredients in a large bowl and stir in the dressing. Garnish with basil strips and serve immediately.