Roast Pepper and Artichoke Bread Salad

A Lunch Without Cooking

2 generous salads · Active 15 min · Total 25 min

Jarred roasted peppers and artichokes turn bread into a substantial salad without lighting a burner. Use bread with a little chew so it absorbs the dressing without vanishing. This is a short-rest salad: ten minutes helps the flavors mingle, while hours of soaking can make it heavy.

Jump to ingredients

Roasted pepper and artichoke bread salad.

Drain the jars thoughtfully

Artichokes may be packed in brine or oil. Drain both kinds, then blot excess oil if the pieces are glossy. The measured olive oil in the dressing assumes drained vegetables, so do not pour the whole jar liquid into the bowl. Cut artichoke quarters into smaller pieces that fit a fork beside the bread.

Bread needs a backbone

Day-old crusty bread works well, but it must still be wholesome and free of mold. Very soft sandwich bread dissolves too quickly. Tear into bite-sized pieces rather than fine crumbs. Toss with the dressing first, then fold through the vegetables so the bread takes up the flavorful juices. Eat after a brief rest, or pack bread separately if the meal must wait. Refrigerate the dressed salad promptly if not eating immediately.

Ingredients

  • 5 oz crusty bread, torn into 3/4-inch pieces (140 g)
  • 1 cup drained roasted red peppers, cut into strips (150 g)
  • 1 cup drained artichoke hearts, cut into pieces (150 g)
  • 1/4 cup pitted green olives, halved (35 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon red-wine vinegar (15 ml)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped parsley (8 g)

Set out

Large mixing bowl, Knife, Colander

Allergens

Wheat. Check labels and substitutions.

Make it

  1. Drain peppers, artichokes and olives well, blotting excess oil from artichokes if needed.
  2. Whisk oil, vinegar, oregano and pepper in the bowl. Add bread and toss gently.
  3. Fold in peppers, artichokes, olives and parsley.
  4. Rest for 10 minutes, toss once more and serve. Taste before adding any extra salt.

A tin-free serving bowl

Use one large bowl for mixing and eating if space is tight. Return unused jarred vegetables to the refrigerator according to their labels rather than leaving them on the travel table.

A useful detail

A drier loaf may need 1 tablespoon water added with the dressing; add sparingly rather than soaking the bread.

Another way

  • Use 1 tablespoon lemon juice instead of vinegar.
  • Add 1/2 can drained chickpeas for a more substantial salad, keeping the bread amount unchanged.

Keep it well

Best eaten just after the short rest. Refrigerate any prepared salad within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below and use within 1 day. For a later meal, keep bread separate until shortly before eating.

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