Gazpacho Bread Salad
1 1 lb. loaf crusty Italian Bread
4 plum tomatoes (quartered, seeded)
2 roasted red peppers (cut in strips)
2 C. cucumbers (peeled, seeded, diced)
2 T. parsley (chopped)
1 C. basil (chopped)
1/2 bunch Green Onions (chopped)
1 C. Calamata or Black Olives
4 plum tomatoes seeded, chopped
1/2 C. red onions chopped
1/2 C. balsamic vinegar
1/4 C. olive oil
2 garlic cloves
salt and pepper to taste
Cut Italian bread in bite-size pieces (1/2″ by 1/2″). Toast the bread in the oven for about 7 minutes or until golden brown.
While bread is toasting, roast red peppers over an open flame until the skin is black and charred. Place the charred peppers in a bowl and cover with plastic wrap to steam. This helps peel the skin off the peppers.
Prepare the tomatoes and cucumbers, basil, parsley and green onions. Set aside.
Mix all the ingredients in a large bowl except the dressing. Add dressing right before serving and toss gently.
Let stand for about 10-15 minutes so the bread soaks up the gazpacho vinaigrette.