Gluten-Free Panzanella (Italian Bread Salad) - Bloomcooking

Ingredients

• 3 cups Leftover Gluten-free Sourdough Bread, Broken Into Bite-sized Chunks
• 1 Tbsp Olive Oil, for Drizzling on the Bread
• ½ Red Onion, Cut Into Half Rings
• ½ Red Bell Pepper, Cut Into Bite-sized Chunks
• ½ Yellow or Orange Bell Pepper, Cut Into Bite-sized Chunks
• ¼ cup Sliced Black Olives, Drained
• 4 Roma Tomatoes, Cut Into Chunks
• ½ tsp Kosher Salt
• A Tiny Pinch of Freshly-ground Black Pepper, for the Vegetables
• 1 Roma Tomato, Core Removed
• 2 Tbsp Olive Oil
• ¼ tsp Freshly-ground Black Pepper
• 2 tsp Sherry Vinegar