• 3 red bell peppers
• 12 oz. ripe plum tomatoes or grape tomatoes
• 1 medium red onion, sliced thin
• 1 medium cucumber, sliced thin
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 2 large cloves garlic, peeled and chopped
• 1 cup Italian, French or other type of rustic bread
• 1/2 cup brine-cured black olives, pitted and halved
• 3 tablespoons shredded arugula or basil
1. Roast the red peppers:
Cut peppers into quarters and remove stem, seeds, and membranes.
Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
When cool enough to handle, remove and discard skins.
Slice the peppers and set aside.
2. In a medium sized bowl whisk together the olive oil, white wine vinegar, garlic, salt and pepper.
3. Quarter the tomatoes. Place a sieve over the bowl of vinaigrette mixture in step two and using a spoon, scoop the seeds and pulp from the tomatoes into the sieve. Press the pulp with the back of the spoon to squeeze out tomato juice into the vinaigrette then discard the seeds and pulp.
4. Place quartered tomatoes, onion and cucumber into a large bowl and add the sweet peppers. Pull apart the bread into bite sized pieces and add to bowl.
5. Add the olives, arugula and vinaigrette then toss to coat and serve.