Clean, quarter, wash and cut the peppers into fine strips. Dice cheese. Wash parsley, dab dry. Pluck the leaves from the stalks. Put half aside for garnishing.
Chop the rest finely. Mix vinegar and chopped parsley. Add 4 tablespoons of oil. Season to taste with salt and pepper. Turn the pepper strips and cheese loosely in the marinade and let it soak through a little. Dice toast. Peel garlic and chop finely. Heat the remaining oil in a frying pan. Fry the garlic and bread cubes until golden brown. Line the plate with the remaining parsley leaves.
Dice toast. Peel garlic and chop finely. Heat the remaining oil in a frying pan. Fry the garlic and bread cubes until golden brown. Line the plate with the remaining parsley leaves. Spread the salad on top. Sprinkle with bread cubes