Bread Salad With Roasted Peppers and Sicilian Olives

• 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
• 12 cup extra virgin olive oil
• 14 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
• 12 teaspoon table salt
• 14 teaspoon ground black pepper

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.
3. Add dressing to bread and peppers; toss to combine.
4. If bread still seems dry, sprinkle in 1 or 2 tablespoons water to rehydrate it a bit.
5. Serve.
6. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.
7. ).

italian bread, red bell pepper, yellow bell pepper, extra virgin olive oil, cider vinegar, red onion, scallion, green olives, oregano, salt, ground black pepper

Taken from www.food.com/recipe/bread-salad-with-roasted-peppers-and-sicilian-olives-242956 (may not work)