Grilled Bread Salad with Sweet Peppers and Onions

Ingredients for Grilled Bread Salad with Sweet Peppers and Onions

• 1/4 small loaf country-style bread (about 170g ), crust removed, bread torn into large pieces

• 6 tablespoons olive oil, divided

• Koshersalt

• Freshly ground pepper

• 2 large red peppers, halved, ribs and seeds removed

• 2 small red onions, peeled, quartered, with some root attached

• 45ml Sherry vinegar or red winevinegar

• 1/2 teaspoons paprika, preferably smoked

• 2 tablespoons coarsely chopped fresh chives, plus more for serving

Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss peppers and onions with 2 tablespoons oil; season with salt and pepper.

Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.

Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.

Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.

Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

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