Bread Salad With Roasted Peppers And Sicilian Oliv... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound italian bread , crusts removed, cut or torn into 1-inch cubes (about 6 cups) |
1 red bell pepper , roasted, stemmed, seeded, and cut into 1/2-inch strips |
1 yellow bell pepper , roasted, stemmed, seeded, and cut into 1/2-inch strips |
1/2 cup extra-virgin olive oil |
1/4 cup cider vinegar |
1 small red onion (or white onion), quartered and sliced thin |
1 medium scallion , trimmed and sliced thin, including 2 inches of greens |
3 tablespoons pitted green olives (sliced) |
1 tablespoon minced fresh oregano leaves |
1/2 teaspoon table salt |
1/4 teaspoon ground black pepper |
Directions:
1. Note: Sourdough or a sturdy peasant bread is needed for this salad. Airy, unsubstantial bread will become soggy very quickly.
2. 1. Mix bread cubes and pepper strips in large bowl; set aside.
3. 2. Mix oil, vinegar, onion, scallion, olives, oregano, salt, and pepper in medium bowl; let stand for flavors to develop, about 10 minutes. Add dressing to bread and peppers; toss to combine. If bread still seems dry, sprinkle in 1 or 2 tablespoons water to rehydrate it a bit. Serve. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.)
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