Tomato and Roasted Red Pepper Salad with Croutons
Salads • Belarusian
Description
Tomato and Roasted Red Pepper Salad with Croutons
Ingredients
- Country Bread 5 oz
- Olive Oil 5 teaspoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Champagne Vinegar 2 teaspoons
- Garlic 1 clove
- Chopped almonds 2 tablespoons
- Tomatoes 2 pieces
- Chopped Sage Leaves 1 tablespoon
- Orange Bell Peppers 2 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 445°F. Place the peppers on a baking sheet and roast in the oven until the skin starts to char, about 30 minutes. Transfer to a bowl, cover with plastic wrap, let cool slightly, and remove the seeds and skin. Cut into thin strips.
Step 2
On a clean baking sheet, place the broken pieces of bread and drizzle with 2 teaspoons of olive oil. Season with salt and pepper. Toss and toast until golden brown for about 7 minutes.
Step 3
Slice the tomatoes into small wedges.
Step 4
In a large bowl, combine the remaining olive oil, sherry vinegar, minced garlic, and almonds. Season with salt and pepper. Add the tomatoes, peppers, parsley, and croutons. Toss to combine.
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