MID-SUMMER ITALIAN BREAD SALAD
Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.
Provided by Tamara
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Rub a peeled clove of garlic around a wooden salad bowl.
- Pull apart or chop the bread into bite-size pieces.
- In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 65.6 g, Fat 17.8 g, Fiber 5.1 g, Protein 11.9 g, SaturatedFat 2.9 g, Sodium 670.7 mg, Sugar 5 g
SUMMER BREAD SALAD
Bread salad tossed with a light champagne vinaigrette pairs perfectly with our Simple Salt-and-Pepper Grilled Chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Combine vinegar and shallot in a bowl; set aside to let shallot soften.
- Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
- Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
- Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
- Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.
SUMMER BREAD SALAD
Here is another of the famous "Martha" recipe's, I alway love her recipes, they are a little busy to make, but always have that great flavor, and are worth all the effort you put into them!!
Provided by Chef mariajane
Categories Summer
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine vinegar and shallot in a bowl; set aside to soften shallot.
- Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoons salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until tender, about 3 minutes. Transfer to ice-water bath. Let cool, then drain.
- Toss green beans zucchini, tomatoes, and cucumbers. in a large bowl.
- Add mustard, herbs, 1 teaspoons salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow steady stream until emulsified.
- Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.).
- Preheat oven to 350°F Place bread on rimmed baking sheet. Drizzle with remaining tablespoon of oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad and toss. Let stand 1 hour before serving so that the croutons can soften. If you prefer yoru croutons crisp, add them to the salad just before serving.
Nutrition Facts : Calories 153.6, Fat 12, SaturatedFat 1.7, Sodium 128.5, Carbohydrate 11.3, Fiber 3.8, Sugar 5, Protein 3.1
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