Provencal olive salad

10 Servings

Ingredients

Quantity Ingredient
5 tablespoons Balsamic vinegar
Splash of cider vinegar
5 tablespoons Olive oil, extra virgin
1 tablespoon Minced fresh thyme leaves
2 Red bell peppers, roasted,
Peeled, seeded, cut into
Strips
1 Yellow bell pepper, roasted,
Peeled, seeded, cut into
Strips
½ Red onion, chopped
1½ cup Mild green olives
1 cup Large kalamata olives,
Pitted
1 cup Domestic pitted black olives
Drained
2 tablespoons Capers, drained
3 Ribs celery, washed,
Trimmed and sliced
Diagonally
Grated peel of one large
Orange (colored part only)
1 large Orange, peeled and diced
1 Loaf coarse-textured french
Or Italian bread, cut into
One inch cubes
Mixed greens

Directions

DRESSING

SALAD

GARNISH

Grill or broil peppers until charred on all sides. If using a broiler, line a baking sheet with a large piece of aluminum foil, big enough to hang over both ends of baking sheet. Place peppers in a single layer on top of foil. Place about 6 inches below broiler element. Rotate to char all sides. Remove from oven and enclose in foil for 5 minutes. Open foil and allow to rest until cool enough to handle. Remove skin, seeds and core.

To remove pits from olives, press with side of a large-bladed knife: this will expose pit and it can be easily removed. Or use a cherry pitter.

In a large bowl, combine all dressing ingredients and stir to combine. Add all remaining ingredients except bread and garnish; toss. Cover and marinate for at least 1 hour.

Heat oven to 375 degrees. Place bread in single layer on baking sheet or jelly roll pan. Bake until golden. Cool. Add bread to olive mixture and toss. Allow to sit for 10 minutes. Line platter with mixed greens. Mound olive salad in center.

Note: Olive mixture (without bread and garnish), can be stored in an airtight container in the refrigerator for up to 3 days.

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