Step 1

Preheat oven to 200°C. Whisk the vinegar lemon juice and 80ml (1/3 cup) oil in a large bowl. Add the fennel and onion, and toss to combine. Set aside for 30 minutes to develop the flavours.

Step 2

Combine the capsicum and 1 tablespoon of the remaining oil in a roasting pan. Season with salt and pepper. Bake for 20 minutes. Place the sourdough and remaining oil in a bowl and toss to coat. Add to the capsicum and bake for a further 10-12 minutes or until the capsicum is soft and the bread is light golden.

Step 3

Transfer the bread and capsicum to a large serving bowl. Add the fennel mixture and cucumber and toss to combine. Add the olives, feta and basil. Toss gently to combine.