Put peppers in a pan or on a baking sheet. Put in an oven preheated to 220 degrees. Bake for 25-30 minutes or until black tan on the skin. Tighten the baked peppers immediately with a film or transfer into a bag and tie. Leave to cool completely. Then remove the peppers from the bag, peel off the skin, scrub the seeds. Cut into thin strips.
Tear the bread into small pieces and dry in the oven at 180 degrees for about 10-15 minutes.
Cut the onion into very thin quarters of rings.
We collect the salad. Cut the tomatoes into slices, put them in a container.
Add pepper, onion, and basil.
Add all seasoning ingredients, mix.
Add dried bread, mix gently. If the bread is very dried, then let the salad sit for a time, or you can serve it right away.