• Quarter the bell peppers and remove the stalk, seeds and any of the white pith. Slice them into think strips about 1/2"wide. Quarter the tomatoes, remove the seeds and chop into small cubes.
• Heat frying pan over medium heat. Add the olive oil and garlic. Fry the garlic on both sides until golden brown, then remove from pan, set aside. Add the red onion and cook, stirring frequently, until translucent. Add the peppers, fried garlic and bay leaves. Cover and cook for 15 minutes or so until the peppers are soft but still holding their shape.
• Remove lid and add diced tomatoes, vinegar, salt and sugar. Cook uncovered for 10 min. Then add drained capers (if using) and cherry tomatoes and take off heat. The heat from the pan will soften the cherry tomatoes.
• Leave to cool, then add basil and season with salt and pepper.
• Place arugula in a large bowl, top with peppers, croutons, fresh basil and toasted pine nuts.

Croutons

• Slice French baguette into 1" cubes and pan fry in oil until golden on each side. Sprinkle with kosher salt. You can add some fresh herbs like rosemary or basil.