Roasted Pepper Salad

A delicious and savory roasted pepper salad topped with crispy garlic-infused breadcrumbs and fresh basil.

Cook time: 30 minutes

Servings: 6

Ingredients

• 1.5 kg mixed bell peppers approximately 8 peppers
• 230 g day-old country bread crusts cut off
• 3 cloves garlic thinly sliced
• 2 tablespoons extra-virgin olive oil
• 0 fine sea salt to taste
• 2 tablespoons extra-virgin olive oil
• 0 fine sea salt to taste
• 0 freshly ground black pepper to taste
• 0 fresh basil leaves for garnish

Instructions

1. Roast the peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a large bowl, cover tightly with plastic wrap, and let steam for 15 minutes.
2. When cool enough to handle, peel and seed the peppers, then cut them into ½-inch strips.
3. Meanwhile, in a food processor, pulse the bread until it is finely chopped. Add the garlic and pulse until breadcrumbs form; you should have about 1½ cups.
4. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the breadcrumbs and cook over medium-low heat, stirring frequently, until golden and crisp, about 5 minutes. Transfer the breadcrumbs to paper towels and season with salt.
5. Wipe out the skillet. Add the remaining 2 tablespoons olive oil and heat over medium heat. Add the peppers and cook, stirring occasionally, until very tender, about 8 minutes. Season with salt and freshly ground black pepper.
6. Transfer the peppers to a large bowl or platter and garnish with fresh basil leaves. Serve the breadcrumb topping on the side, for sprinkling.