In a large mixing bowl, combine the lettuce, carrots, onion, peppers, and cucumbers. Toss together.
Heat olive oil in a skillet over medium heat. Add the torn bread and toss to coat with the oil. Cook until the bread is crispy and toasted. Serve with the salad.
In a mason jar, add the balsamic vinegar, oil, salt, and pepper. Shake well until well combined. Serve with the salad.
Notes
Salad is best eaten fresh, but if you need to make it ahead of time, follow these tips. After washing the lettuce, dry it thoroughly before refrigerating it in a zipper-top bag. Store veggies like cucumbers and tomatoes separately so they don't make the lettuce soggy. Add cheese and toppings right before serving. Serve the dressing on the side so any leftover salad doesn't turn soggy.
Customize the salad with ingredients of your choice. Try different greens, veggies, cheeses, and proteins like chicken or salmon, nuts, etc.