Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
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 tablespoon green olives pitted and sliced
- 1 tablespoon minced fresh oregano leaves
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
Preparation
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.)
