| | DRESSING |
| 5 | tb | Balsamic vinegar |
| | Splash of cider vinegar |
| 5 | tb | Olive oil, extra virgin |
| 1 | tb | Minced fresh thyme leaves |
| | 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 |
| | GARNISH |
| | Mixed greens |
