Step 1

Preheat a barbecue grill or chargrill on medium. Place the capsicum and 2 teaspoons of the oil in a bowl. Toss to coat. Cook on grill, turning occasionally, for 12 minutes or until soft and the skins start to wrinkle. Set aside to cool slightly. Coarsely chop.

Step 2

Tear the bread into bite-sized pieces. Place the bread, capsicum, cucumber, onion and basil in a serving bowl.

Step 3

Combine the vinegar and remaining oil in a small bowl. Drizzle over the salad and season with salt and pepper. Drizzle over the water. Toss until well combined.