Wednesday, June 23, 2010
Cool Bread Salad for a Hot Summer Day
(as found on BHG)
3 c Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 c coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 c snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tbsp red wine vinegar or white wine vinegar
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
4 c torn or chopped romaine lettuce
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine.
*Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
ALternate Recipe Tip: Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Posted by The Drama Mama