Grilled Bread Salad with Sweet Peppers and Onions

By KDHarmon

Ingredients

• 1/4 small loaf country-style bread (about 6 oz.), crust removed, bread torn into large pieces
• 6 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 large red bell peppers, halved, ribs and seeds removed
• 2 small red onions, peeled, quartered, with some root attached
• 3 tablespoons Sherry vinegar or red wine vinegar
• 1/2 teaspoon paprika, preferably smoked
• 2 tablespoons coarsely chopped fresh chives, plus more for serving

Details

Adapted from bonappetit.com

Preparation

Step 1

Prepare grill for medium-high heat. Toss bread with 2 Tbsp. oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 Tbsp. oil; season with salt and pepper.


Grill bread, turning occasionally, until golden brown, 8–10 minutes. Transfer to a plate.


Grill vegetables, turning often, until very tender and charred in spots, 8–10 minutes for peppers and 10–12 minutes for onions; transfer to a cutting board.


Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1½” strips.


Add peppers, grilled bread, 2 Tbsp. chives, and remaining 2 Tbsp. oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

Makes 4 servings.