Tomato and Roasted Red Pepper Salad
Ingredients
- 3 ounces crusty bread, torn into bite-size pieces (2 cups)
- 2 teaspoons plus 3 teaspoons extra-virgin olive oil (for toasting of bread)
- Coarse salt and ground pepper
- 2 teaspoons sherry vinegar
- 1 garlic clove, minced
- 2 tablespoons coarsely chopped natural almonds
- 2 medium tomatoes, cored and cut into 1/2-inch wedges
- 2 roasted red bell peppers, cut into 1/2-inch strips
- 1 tablespoon chopped fresh parsley leaves
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