Pepper Salad



  • 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


  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.