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  • 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.
**Photo and recipe courtesy of marthastewart.com
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