Crouton Salad with Tomatoes, Artichokes, and Bell Pepper

Broil bell pepper on a baking sheet lined with foil, turning occasionally, until blackened on all sides. Transfer pepper to a bowl; cover with plastic wrap. Let stand 15 minutes. Peel off skin. Cut flesh into 1-inch pieces; discard seeds.

Meanwhile, make marinade: Whisk together lemon zest, lemon juice, garlic, half the anchovies, the wine, vinegar, 1/4 cup oil, 1/2 teaspoon salt, and a pinch of pepper in a medium bowl.

Add bell pepper, artichokes, tomatoes and their juice, and olives to marinade. Let stand at room temperature, stirring occasionally, 30 minutes to 1 hour.

Preheat oven to 375 degrees. Whisk remaining anchovies, the melted butter, spices, 1 teaspoon salt, and remaining 1/4 cup oil. Drizzle over bread in a large bowl; toss.

Transfer bread mixture to a rimmed baking sheet. Bake, turning once, until croutons are just golden brown, about 25 minutes. Let cool on sheet on a wire rack.

Store croutons, marinade, vegetables, and herbs in separate airtight containers at room temperature. Up to an hour before serving, toss together.