Photo credit: Steven Lagato

Photo credit: Steven Lagato

This salad has a fresh, salty tang and is a perfect fit for summertime tomatoes! If you don’t feel like roasting the peppers, buy good quality roasted red peppers in jars. Same goes for the vinaigrette. This will save you time and make the salad really easy to put together.

Charred Pepper, Tomato, and Sourdough Bread Salad Recipe
Author: 
Serves: 6-8
 
Ingredients
  • Salad Ingredients:
  • 3 red bell peppers
  • 3 cups cubed sourdough bread (1-inch cubes)
  • 2 large ripe tomatoes, cored and finely diced
  • 1 ⁄2 cup julienned basil leaves
  • 1 ⁄2 cup thinly sliced red onion
  • 2 tablespoons drained capers
  • 1 ⁄2 cup pitted black olives (optional), sliced
  • 2 to 3 tablespoons Red Wine Vinaigrette
  • Kosher salt and freshly
  • Ground black pepper
  • Red Wine Vinaigrette ingredients:
  • 1⁄4 cup red wine vinegar
  • 1 garlic clove, thinly sliced
  • 1⁄4 teaspoon kosher salt
  • 1⁄2 cup extra-virgin olive oil
  • Freshly ground black pepper
Instructions
  1. Preheat a gas or charcoal grill on medium heat, or preheat the broiler to char the peppers. You can also use the flame of a gas burner.
  2. Put the peppers directly on the grill or on a broiler pan, or hold with tongs over the gas flame and char on all sides, turning to blacken evenly. This will take 5 to 8 minutes in total.
  3. Transfer the charred peppers to a bowl and cover with plastic wrap for at least 10 minutes.
  4. Preheat the oven to 350°F.
  5. Peel the peppers (do not worry if a little blackened skin clings to the flesh) and then remove the stems and scrape out the seeds. (Do not do this under running water.) Cut the peppers into 1-inch pieces.
  6. Spread the bread cubes on a baking sheet and toast them for about 10 minutes or until light golden brown and crispy.
  7. In a large bowl, mix together the toasted bread, charred peppers, tomatoes, basil, onion, capers, and olives, if using.
  8. Toss with the vinaigrette and season to taste with salt and pepper.
  9. To make the Red Wine Vinaigrette:
  10. Whisk together the vinegar, garlic, and salt until the salt dissolves. Still whisking, slowly drizzle in the olive oil until incorporated. Season to taste with pepper and serve.
  11. If not using right away, cover and refrigerate for up to 1 week. Shake or whisk well before using.