Name: 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

Preheat oven to 450 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and season with salt and pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes. In a large bowl, combine remaining 3 teaspoons oil, sherry vinegar, garlic, and almonds. Season with salt and pepper and stir to combine. Add tomatoes, roasted peppers, parsley, and toasted bread. Toss to combine.

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Tomato and Roasted Red Pepper Salad

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