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
- Mix bread cubes and pepper strips in large bowl; set aside.
- 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.
- ).
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)