Provencal olive salad

Yield: 10 Servings
MM

5 tb Balsamic vinegar Splash of cider vinegar 5 tb Olive oil extra virgin
1 tb Minced fresh thyme leaves MMMMM---------------------------SALAD-------------------------------- 2 Red bell peppers

roasted Peeled seeded cut into Strips 1 Yellow bell pepper roasted Peeled seeded cut into Strips 1/2 Red onion chopped 1 1/2 c Mild green olives 1 c Large kalamata olives Pitted 1 c Domestic pitted black olives Drained 2 tb Capers drained 3 Ribs celery washed Trimmed and sliced Diagonally Grated peel of one large Orange (colored part only) 1 lg Orange peeled and diced 1 Loaf coarse-textured french Or Italian bread cut into One inch cubes MMMMM--------------------------GARNISH------------------------------- Mixed greens Grill or broil peppers until charred on all sides. If using a broiler line a baking sheet with a large piece of aluminum foil big enough to hang over both ends of baking sheet. Place peppers in a single layer on top of foil. Place about 6 inches below broiler element. Rotate to char all sides. Remove from oven and enclose in foil for 5 minutes. Open foil and allow to rest until cool enough to handle. Remove skin seeds and core. To remove pits from olives press with side of a large-bladed knife: this will expose pit and it can be easily removed. Or use a cherry pitter. In a large bowl combine all dressing ingredients and stir to combine. Add all remaining ingredients except bread and garnish; toss. Cover and marinate for at least 1 hour. Heat oven to 375 degrees. Place bread in single layer on baking sheet or jelly roll pan. Bake until golden. Cool. Add bread to olive mixture and toss. Allow to sit for 10 minutes. Line platter with mixed greens. Mound olive salad in center. Note: Olive mixture (without bread and garnish) can be stored in an airtight container in the refrigerator for up to 3 days.