Roasted  Bell Pepper Salad

Olive Oil

Red Onions

Oregano Red Pepper Flakes Salt & Pepper

Bell Peppers



Kalamata Olives




Red Wine Vinegar



Preheat the broiler on high. Broil the peppers until they are charred all over, about 2-3 minutes per side.

Place the roasted peppers in a bowl and cover for 15 minutes. Then rub off their skins, deseed them and slice the peppers into strips that are 1 inch wide.

Preheat the oven to 400 degrees F. Toss the bread with olive oil, salt and pepper.

Toast the bread until it is golden brown, about 12-15 minutes.

For the vinaigrette, whisk together the garlic, mustard, honey, oregano, red pepper flakes, salt, pepper, red wine vinegar and olive oil.

In a large bowl, combine the peppers, olives, cucumbers and onions and stir in the vinaigrette.  Then fold in the toasted bread, parmesan and basil.

Roasted  Bell Pepper Salad