Cut bread into bite-sized pieces. Mix the oil with vinegar, add crushed garlic, season with salt and pepper to taste and soak with the bread.
Rinse bell peppers, cut into quarters, remove the seeds, and place on a baking sheet skin side up. Place bell peppers on the grill (or in the oven at the highest temperature) and bake until the skin of the peppers starts to turn black and blistered. Then remove and cover for approximately 5 minutes with aluminum foil, peel off the skin and cut the bell peppers into strips.
Blanch the tomatoes, peel, quarter, core and chop coarsely. Remove the pits from the olives, mix with capers, pickled bread, tomatoes, bell peppers and basil. Season with salt and pepper and let sit for about 1 hour.