Italian Bread Salad
Makes 4 servings
|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|
- 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.
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.
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