Saturday, October 16, 2010

Tomato and Roasted Red Pepper Salad

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
sea salt
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.

Serves 4.

No comments:

Post a Comment