Pepper Salad

September 20, 2012/in Cook, Food, Soups & Salads /by kbw71

INGREDIENTS

• For the Vinaigrette: 1 tablespoons balsamic vinegar
• 1 cloves garlic, finely chopped
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup olive oil
• For the Salad: 1 baguette, cut into cubes
• 3 tablespoons olive oil
• 2 red bell peppers, thinly sliced
• 2 green bell peppers, thinly sliced
• 1 red onion, thinly sliced

GET COOKIN'

1. Preheat oven to 375 degrees F.
2. Place baguette cubes in a single layer on a baking sheet and drizzle with olive oil. Bake for about 20 minutes, until golden brown and crunchy.
3. In a bowl, toss the peppers, onion, and toasted bread cubes.
4. In a large serving bowl, make the vinaigrette, mixing the balsamic vinegar, garlic, salt, and pepper. Whisk in the olive oil in a slow, steady stream until all is combined.
5. Pour half of the vinaigrette over the salad and toss. Let sit 5 to 10 minutes before serving. Serve remaining vinaigrette on the side so guests can add more if they like.

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