Recipe Courtesy of Ponte Winery | Ponte Vineyard Inn
1 loaf of day old bread
1 cup extra virgin olive oil
½ cup red wine vinegar
Black pepper and salt, to taste
1 ½ cups tomatoes, finely chopped
2 yellow peppers, roasted and cubed
2 spring onions, sliced
4 ounces green olives, halved
1 clove garlic, chopped
½ cup fresh basil, chopped
1 teaspoon dried oregano
Preheat oven to 400F.
Cut bread into 2-inch cubes and, in a large bowl, toss with half the olive oil. Lay bread on a baking sheet and toast in the pre-heated oven until golden brown about 7-8 minutes; allow to cool slightly.
While the bread is in the oven, whisk together the remaining olive oil, red wine vinegar, black pepper and salt. Gently toss together the bread, tomatoes, yellow peppers, onions, celery, green olives, garlic and herbs. Toss with the vinaigrette and let stand 20 minutes before serving.