Tomato & Roasted Red Pepper Salad

By Reneeb

Ingredients

• 3 ounces crusty bread, torn into bite-size pieces (2 cups)
• 2 teaspoons plus 3 teaspoons extra-virgin olive oil (for toasting of bread)
• Coarse salt and ground pepper
• 2 teaspoons sherry vinegar
• 1 garlic clove, minced
• 2 tablespoons coarsely chopped natural almonds
• 2 medium tomatoes, cored and cut into 1/2-inch wedges
• 2 roasted red bell peppers, cut into 1/2-inch strips
• 1 tablespoon chopped fresh parsley leaves

Preparation

Step 1

Directions

1.
Preheat oven to 450 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and season with salt and pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes. In a large bowl, combine remaining 3 teaspoons oil, sherry vinegar, garlic, and almonds. Season with salt and pepper and stir to combine. Add tomatoes, roasted peppers, parsley, and toasted bread. Toss to combine.