Heat up a griddle pan over slow to medium heat and place the bread on it. Drizzle it with olive oil and sear for 2 minutes on each side. Once cooled, cut the bread into cubes, place it in a large bowl, sprinkle with the spice blend.
Place the tomatoes, onion, grilled capsicums, green capers, and black olives in the same bowl and drizzle with some virgin olive oil. Toss to combine and allow the salad to rest for 10 minutes.
In the meantime, make the dressing by mixing olive oil, red wine vinegar, garlic and spice blend together.
To serve, top the salad with bocconcini and basil and drizzle with the dressing.
* if you’re roasting your own capsicums, please note this step could take between 20-40 minutes. Replace with chargrilled capsicum from the deli counter for convenience if needed.