How to make
Cut the bread into small cubes and bake them about 20 min. at 300°F (150°C), turning them over periodically.
Braise the pine nuts in 1 tablespoon olive oil for 2 min. Cut the capers finely and mix them with the finely chopped garlic and anchovies. Stir until you get a homogeneous mixture.
Put this paste in a blender along with the remaining olive oil, vinegar, chicken broth and blend everything.
Add the paste to the bread and mix well.
Dice the tomatoes, cut the peppers and cucumber coarsely. Cut the onion finely and mix it with the vegetables, pine nuts and sliced mozzarella.
Add the cubes of bread, sprinkle everything with salt and finely chopped basil. Stir and let it cool for 30 min. in the refrigerator.
Serve sprinkled with olives.
