Sourdough or a sturdy peasant bread is needed for this salad. Airy, unsubstantial bread will become soggy very quickly. You can also used jarred roasted peppers and save a lot of time.
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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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 4 | ||
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Calories: 1307 | ||
Calories from Fat: 1024 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.8g | 152 % | |
Saturated Fat 16.7g | 84 % | |
Monounsaturated Fat 54g | ||
Polyunsanturated Fat 37.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1112mg | 38 % | |
Potassium 342.7mg | 9 % | |
Total Carbohydrate 63.7g | 19 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 58.5g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1307
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