Bread Salad with Roasted Peppers and Sicilian Olives
By America's Test KitchenPublished on August 22, 2007
Time
30 minutes
Yield
Serves 4 to 6
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 ½-inch strips1 yellow bell pepper, roasted, stemmed, seeded, and cut into ½-inch strips½ cup extra-virgin olive oil ¼ cup cider vinegar 1 small red onion (or white onion), quartered and sliced thin1 medium scallion, trimmed and sliced thin, including 2 inches of greens3 tablespoons pitted green olives (sliced)1 tablespoon minced fresh oregano leaves ½ teaspoon table salt ¼ teaspoon ground black pepper
Before You Begin
Sourdough or a sturdy peasant bread is needed for this salad. Airy, unsubstantial bread will become soggy very quickly.
Instructions
- 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.)
Time
30 minutesYield
Serves 4 to 6Ingredients
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 ½-inch strips
1 yellow bell pepper, roasted, stemmed, seeded, and cut into ½-inch strips
½ cup extra-virgin olive oil
¼ 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 tablespoons pitted green olives (sliced)
1 tablespoon minced fresh oregano leaves
½ teaspoon table salt
¼ teaspoon ground black pepper
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 ½-inch strips
1 yellow bell pepper, roasted, stemmed, seeded, and cut into ½-inch strips
½ cup extra-virgin olive oil
¼ 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 tablespoons pitted green olives (sliced)
1 tablespoon minced fresh oregano leaves
½ teaspoon table salt
¼ teaspoon ground black pepper
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 ½-inch strips
1 yellow bell pepper, roasted, stemmed, seeded, and cut into ½-inch strips
½ cup extra-virgin olive oil
¼ 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 tablespoons pitted green olives (sliced)
1 tablespoon minced fresh oregano leaves
½ teaspoon table salt
¼ teaspoon ground black pepper
Why This Recipe Works
For our bread salad recipes, we recycled good-quality day-old bread to create Mediterranean-style dishes. We found that sourdough or a sturdy peasant bread was needed for a good bread salad recipe. Airy, unsubstantial bread became soggy very quickly.
Before You Begin
Sourdough or a sturdy peasant bread is needed for this salad. Airy, unsubstantial bread will become soggy very quickly.
Instructions
- 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.)
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