Tomato & Roasted Red Pepper Salad

Tomato & Roasted Red Pepper Salad

Photo by Renee B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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 ½-inch wedges

  • 2

    roasted red bell peppers, cut into ½-inch strips

  • 1

    tablespoon chopped fresh parsley leaves

Directions

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.


Nutrition

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