Make the dressing: In a bowl or large measuring cup, combine the red wine vinegar, garlic, mustard, salt and pepper. Whisk to combine and let sit for a few minutes. Then add the olive oil in a steady stream while whisking. Adjust seasonings if needed. There will be lots of extra dressing–store in a jar in the fridge for up to two weeks.
In a large bowl, combine the roasted peppers, bread, tomatoes, anchovies, scallion and capers. Toss with 2-3 tablespoons of the dressing. Add more if you like. Add the arugula, spinach or lettuce and toss to combine. Top with salt and pepper. Serve immediately.
https://eatingfromthegroundup.com/ loosely adapted from Jeff Crump and Bettina Schormann, Earth to Table