Bread Salad With Roasted Peppers and Sicilian Olives |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Day-old, good-quality bread can be recycled in Mediterranean-style salads. Sourdough or a sturdy peasant bread is needed for this salad. Airy, unsubstantial bread will become soggy very quickly. From Cook's Illustrated Ingredients:
1 lb 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, quartered and sliced thin (or white onion) |
1 medium scallion, trimmed and sliced thin, including 2 inches of greens |
3 tablespoons green olives, pitted and sliced |
1 tablespoon oregano leaves, minced fresh |
1/2 teaspoon table salt |
1/4 teaspoon ground black pepper |
Directions:
1. Mix bread cubes and pepper strips in large bowl; set aside.
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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