Grilled bread salad with sweet peppers and onions
Delight in the savory flavors of grilled bread salad, complete with sweet peppers and caramelized onions. Perfect balance of textures and tastes!
Ingredients:
- small loaf country-style bread (about 6 oz.), crust removed, bread torn into large pieces
- tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- large red bell peppers, halved, ribs and seeds removed
- small red onions, peeled, quartered, with some root attached
- tablespoons Sherry vinegar or red wine vinegar
- teaspoon paprika, preferably smoked
- tablespoons coarsely chopped fresh chives, plus more for serving
Instructions:
- Prepare the grill so it reaches a medium-high temperature. Combine bread with 2 tablespoons of oil in a medium-sized bowl, then add salt and pepper. Mix bell peppers and onions with 2 tablespoons of oil, and season with salt and pepper.
- Grill the bread, turning it occasionally until it turns golden brown, which usually takes around 8 to 10 minutes. Once done, transfer the bread to a plate.
- Grill the vegetables, rotating them often until they become very tender and show some charred spots. It usually takes around 8 to 10 minutes for the peppers and 10 to 12 minutes for the onions. After grilling, transfer them to a cutting board.
- Remove the root end from the onions and separate the layers. Place them in a large bowl, add vinegar and paprika, and mix well. Peel off as much skin as possible from the peppers, discard it, then cut the peppers into 1 ½-inch strips.
- Combine the peppers, grilled bread, 2 tablespoons of chives, and the remaining 2 tablespoons of oil with the onions in the bowl. Mix everything together, season with salt, pepper, and more vinegar if desired. To serve, sprinkle with additional chives.
Summary:
- Calories: 1072 kcal
- Fat: 86 g
- Protein: 13 g
- Carbs: 69 g
- Potassium: 1071 mg
- Magnesium: 91 mg