Bread Salad with Roasted Peppers and Sicilian Olives

Name: Bread Salad with Roasted Peppers and Sicilian Olives
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 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 (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; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper

Side Dishes
Vegetables
Quick
Vegetarian
Salads

Appears in Cook's Illustrated September/October 1995

Day-old, good-quality bread can be recycled in Mediterranean-style salads.

SERVES 4 to 6

TIME 30 minutes

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