Grilled Bread Salad with Sweet Peppers and Onions
A rustic grilled salad featuring charred country bread, sweet red bell peppers, and red onions tossed in a smoky paprika and sherry vinegar dressing. Perfect as a summer side dish that combines crispy grilled bread with tender, flavorful vegetables.
Ingredients
- •¼ loaf country-style bread
- •6 tablespoons olive oil
- •1 to taste Kosher salt
- •1 to taste black pepper
- •2 large red bell peppers
- •2 small red onions
- •3 tablespoons Sherry vinegar
- •½ teaspoon paprika
- •2 tablespoons fresh chives
- •1 to taste chives for garnish
Cooking Instructions
- 1.
Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
5 min
- 2.
Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
10 min
- 3.
Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
12 min
- 4.
Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
5 min
- 5.
Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.
3 min
