I ate a similar salad in Seattle and had to have it at home. Grill the bread over an open flame. It makes all the difference.
Serves 4, generously
The serving size is based on the quantity of peppers and onions and the salad dressing. As for the amount of salad greens, allow for a generous handful of greens per person.
Trim into long, thin (about .5 cm thick) pieces:
1 yellow pepper
Halve crosswise and trim into the same thickness:
1 yellow onion
Heat two sauté pans with 1-2 t olive oil in each. Sauté the peppers in one pan and the onions in the other, both over medium-low heat. Sprinkle both with kosher salt and stir every few minutes.
Sauté the peppers for about 10-12 minutes until soft. Remove from heat and allow to cool to room temperature.
Caramelize the onions, cooking gently for about 15-20 minutes over medium-low heat. When done, remove from heat and cool.
For the dressing:
In a large salad bowl add:
1/2 cup olive oil
2 T balsamic vinegar
1 T white wine vinegar
Pinch kosher salt
Several turns fresh pepper
Wash and spin mixed salad greens and reserve.
Over the flame on the range (or under a gas broiler) gently singe 2-3 slices of good bread (holding slices with tongs). Allow both sides to char a bit. When all the bread is toasted, transfer to a cutting board and cut into long finger-width slices. Reserve.
Toss greens, peppers and onions in salad dressing to coat. Taste and adjust seasoning, adding more vinegar or oil as necessary.
Top with bread slices and eat immediately.