Prep 45 mins
Cook 0 mins
Day-old, good-quality bread can be recycled in Mediterranean-style salads. Sourdough or a sturdy peasant bread is needed for this salad. Airy, unsubstantial bread will become soggy very quickly. From Cook's Illustrated
- 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
- 1⁄2 cup extra virgin olive oil
- 1⁄4 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
- 1⁄2 teaspoon table salt
- 1⁄4 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.).