Imagine a dish that captures the vibrant essence of Italian cuisine in every single bite - a magical blend of crispy bread, roasted peppers, and sun-kissed olives that transports you straight to the rustic countryside of Sicily! This Bread Salad with Roasted Peppers and Sicilian Olives isn't just a recipe; it's a culinary adventure that turns simple ingredients into an extraordinary gastronomic experience. Perfect for summer gatherings, light lunches, or when you're craving a taste of Mediterranean magic, this recipe will make you the star of any dining table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups stale bread, cubed
- 2 roasted red peppers, chopped
- 1 cup Sicilian olives, pitted and sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the stale bread. If the bread is not already cubed, cut it into bite-sized cubes. Spread the cubes on a baking sheet and toast them in a preheated oven at 375°F (190°C) for about 10 minutes, or until they are golden and crispy. Remove from the oven and let cool.
- While the bread is toasting, prepare the roasted red peppers. If you are using jarred roasted peppers, simply chop them into bite-sized pieces. If you are roasting your own peppers, place whole red peppers on a baking sheet and roast them in the oven until the skins are charred and blistered, about 20 minutes. Once roasted, place the peppers in a bowl covered with plastic wrap for about 10 minutes to steam, which will make peeling easier. Peel off the skins, remove the seeds, and chop the peppers.
- In a large mixing bowl, combine the cubed stale bread, chopped roasted red peppers, sliced Sicilian olives, halved cherry tomatoes, and thinly sliced red onion. Gently toss the ingredients together to mix them evenly.
- In a small bowl, whisk together the olive oil and balsamic vinegar until well combined. Season the dressing with salt and pepper to taste. Adjust the seasoning according to your preference.
- Drizzle the dressing over the bread salad mixture. Using a spatula or your hands, gently toss everything together until the bread and vegetables are well coated with the dressing.
- Finally, add the chopped fresh basil to the salad and give it one last gentle toss to incorporate the basil throughout the dish.
- Let the salad sit for about 5-10 minutes before serving. This allows the flavors to meld and the bread to absorb some of the dressing. Serve the bread salad at room temperature or slightly chilled.
- Enjoy your delicious Bread Salad with Roasted Peppers and Sicilian Olives as a refreshing side dish or a light main course!
Tips
- Use truly stale bread for the best texture - day-old crusty Italian or sourdough works perfectly.
- Toast bread cubes until golden for extra crunch and flavor complexity.
- Let the salad rest 5-10 minutes before serving to allow flavors to meld beautifully.
- For best results, use high-quality extra virgin olive oil and aged balsamic vinegar.
- If possible, roast your own peppers for a more intense, smoky flavor.
- Feel free to add fresh mozzarella or feta cheese for extra richness.
- This salad tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
