Active Time
25 MIN
Total Time
50 MIN
Yield
Serves : 6
© Armelle Habib

How to Make It

Step 1    

Preheat the oven to 350°. In a large bowl, toss the bread with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake for 12 minutes, or until nicely toasted. Let cool, then return to the bowl. Put the pine nuts on the baking sheet and bake for 3 minutes, or until golden. Add to the croutons in the bowl.

Step 2    

Roast the bell pepper over a gas flame or under the broiler until charred all over. Transfer the pepper to a small bowl, cover with plastic wrap and let cool slightly. Peel and seed the pepper and cut it into 3/4-inch dice. Add the bell pepper to the croutons along with the tomatoes, fennel, onion, olives and basil.

Step 3    

In a small bowl, whisk the vinegar with the remaining 1/2 cup of olive oil. Season the dressing with salt and pepper and pour it over the salad. Toss and let stand for 5 minutes, then serve.

Make Ahead

The tossed salad can be covered with plastic wrap and kept at room temperature for up to 2 hours.

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