Sourdough or a sturdy peasant bread is needed for this salad. Airy, unsubstantial bread will become soggy very quickly.
1 pound Italian bread , crusts removed, cut or torn into 1-inch cubes (about 6 cups)
1 red bell pepper , roasted, stemmed, seeded, and cut into 1/2-inch strips
1 yellow bell pepper , roasted, stemmed, seeded, and cut into 1/2-inch strips
1/2 cup extra-virgin olive oil
1/4 cup cider vinegar
1 small red onion (or white onion), quartered and sliced thin
1 medium scallion , trimmed and sliced thin, including 2 inches of greens
3 tablespoons pitted green olives (sliced)
1 tablespoon minced fresh oregano leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1. Mix bread cubes and pepper strips in large bowl; set aside.
2. Mix oil, vinegar, onion, scallion, olives, oregano, salt, and pepper in medium bowl; let stand for flavors to develop, about 10 minutes. Add dressing to bread and peppers; toss to combine. If bread still seems dry, sprinkle in 1 or 2 tablespoons water to rehydrate it a bit. Serve. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.)