Ingredients
- 4 vine-ripened or Roma tomatoes, chopped
- 2 cups grape tomatoes, halved
- 1 jar (10 oz) roasted red bell peppers, strained and chopped
- 1⁄2 loaf stale bread, torn into chunks
- 1 shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 celery heart, thinly sliced, leaves set aside
- 2 Tbsp extra-virgin olive oil, more for drizzling
- 2 tsp sherry vinegar
- Salt and cracked black pepper, to taste
- Pinch of granulated sugar, to taste
- 4 oz Macedonian feta, broken into bite-size chunks
- 1 can (14 oz) butter beans, drained and rinsed
