Tuscan Bread Salad
My sister-in-law made this the other night and it is now one of my very favorite salads. Who wouldn't like a salad that has bread instead of lettuce? She served it with a tastly salmon. I'll get that recipe later. I add shredded chicken to mine and doubled the dressing and used only half a cup of non-fresh basil. Still delicious. I was thinking that it would go great on top of some angel hair pasta. I'll let you know!
Ingredients:
1 loaf dense crusty Italian bread
1 large ball of fresh Mozzarella cheese
1 large tomato
1 yellow or red pepper
1/2 cup fresh basil, chopped
Dressing:
1 clove garlic, minced
6 tablespoons olive oil
3 tablespoons Balsalmic or red wine vinegar
salt and pepper, to taste
Directions:
Combine dressing ingredients and blend well; set aside. Cut cheese, tomato and pepper into 1-inch cubes and transfer to salad bowl with chopped basil. Pour dressing over cheese and veggies to marinate while cutting and toasting bread. Cut bread into 1-inch cubes and toast in oven until lightly brown. Add bread cubes to salad bowl and mix well to coat all pieces. Serve immediately.
Ingredients:
1 loaf dense crusty Italian bread
1 large ball of fresh Mozzarella cheese
1 large tomato
1 yellow or red pepper
1/2 cup fresh basil, chopped
Dressing:
1 clove garlic, minced
6 tablespoons olive oil
3 tablespoons Balsalmic or red wine vinegar
salt and pepper, to taste
Directions:
Combine dressing ingredients and blend well; set aside. Cut cheese, tomato and pepper into 1-inch cubes and transfer to salad bowl with chopped basil. Pour dressing over cheese and veggies to marinate while cutting and toasting bread. Cut bread into 1-inch cubes and toast in oven until lightly brown. Add bread cubes to salad bowl and mix well to coat all pieces. Serve immediately.
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