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Bread Salad With Roasted Peppers and Sicilian Olives

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“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”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix bread cubes and pepper strips in large bowl; set aside.
  2. 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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