Bread salad with Roma tomatoes, yellow peppers and red onions
A classic and timeless salad to soak up yesterday's bread, addd fresh ingredients and create a delicious and hearty basil-spiked side. It's also perfect all by itself.
1 small ciabatta, cut into 1-inch cubes
2 tablespoons extra virgin olive oil
4 Roma tomatoes, cored and quartered
1/2 cup fresh basil leaves, thinly sliced
1 yellow pepper, cut into 1-inch cubes
1 cup sliced English cucumber
1/2 cup thinly sliced red onion
1/4 cup chopped fresh parsley
Coarse salt and freshly ground pepper, to taste
Red wine vinaigrette
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
For dressing, in small bowl combine all ingredients until well blended; set aside. For salad, preheat oven to 350°F. Toss bread cubes with olive oil. Place on baking sheet and toast until golden brown, about 7 to 10 minutes. Remove from heat. In large bowl, combine tomatoes, basil, peppers, cucumber, onion and parsley. Add dressing and toss well. Let stand 30 minutes prior to serving. Season with salt and pepper. The bread will soak up the dressing and become slightly soft.