Italian Bread Salad
Browse the recipe Italian Bread Salad
Italian Bread Salad
YIELD Makes 4 servings
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INGREDIENTS
| 1 | loaf (about 12 ounces) hearty peasant-style bread (such as sourdough, rosemary-olive oil or roasted garlic) |
| 1 | medium red onion, sliced |
| 1 | teaspoon minced garlic |
| 1/3 | cup balsamic and olive oil vinaigrette |
| 1‑1/2 | cups grape tomatoes or cherry tomatoes, cut into halves |
| 1/3 | cup pitted oil- or salt-cured black and green olives |
| 1 | package European salad mix or pre-washed baby spinach |
| Grated Parmesan cheese | |
| Black pepper | |
PREPARATION:
- Preheat oven to 250°F. Tear bread into large pieces. Place on baking sheet. Bake 10 to 15 minutes or until slightly dry but not browned. Set aside to cool.
- Place onion and garlic in large salad bowl. Add vinaigrette and stir to coat. Set aside a few minutes to allow flavors to blend.
- Add tomatoes and olives; stir gently to coat with dressing. Add greens, bread cubes and Parmesan; toss gently. Add more vinaigrette if needed and season to taste with pepper.
Tip
You can use day-old bread that has started to dry out for this recipe. Bread that is a little too hard or stale can be softened by sprinkling it with water. Gently squeeze the bread in your hands to remove excess moisture.
This recipe appears in:
Italian