Here's another variation on a Tomato Bread Salad. Again, I used some of my Rustic Italian Bread that I had in the freezer - it was the perfect texture for toasting in the oven; actually, it was the best part of the salad!!
Source: Everyday Food, September 2010
2 c. crusty bread, torn into bite-sized pieces
5 t. olive oil, divided
2 t. sherry vinegar
1 garlic clove, minced
2 T. coarsely chopped almonds, toasted
2 medium tomatoes, cored and cut into 1/2" wedges
2 red bell peppers, roasted and cut into 1/2" strips
1 T. fresh parsley leaves, chopped
Preheat oven to 450 degrees.
On a rimmed baking sheet, toss bread with 2 t. olive oil and season with sea salt and pepper. Spread bread pieces in a single layer and bake until golden brown, about 7 minutes.
In a large bowl, combine 3 t. olive oil, vinegar, garlic and almonds. Season with salt and pepper and stir to combine. Add tomatoes, peppers, parsley and toasted bread; toss to combine.