Bread Salad Food

MID-SUMMER ITALIAN BREAD SALAD

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.

PANZANELLA (ITALIAN BREAD SALAD)

Steps:

• In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
• Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
• Place half of the bread in a wide, shallow bowl.
• Spoon half of the tomato mixture over the bread.
• Layer the remaining bread on top and then the remaining tomato mixture.
• Cover and refrigerate for 1 hour.
• Just before serving, toss the salad and adjust the seasonings with salt and pepper.
• If the bread seems dry, add a little oil or vinegar.
• Serve immediately.

BREAD SALAD

Steps:

• Combine bread, tomatoes and basil in large bowl.
• In food processor with metal blade, chop garlic and salt. Add rosemary, hot pepper flakes and vinegar.
• Add olive oil in a stream to emulsify.
• Toss bread mixture and dressing.
• Allow to stand for at least 20 minutes so the bread can absorb the dressing.

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

TUSCAN TOMATO & BREAD SALAD

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

TOMATO AND BREAD SALAD

Steps:

• Dice the tomatoes into 1-inch pieces. Set aside.
• To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella.

DAKOS (GREEK BREAD SALAD)

Steps:

• Preheat the grill. Brush the bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature to get slightly hard.
• Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a medium bowl. Season, to taste, with salt and pepper. Fold the cucumber, tomatoes, onion, and feta into the oil mixture and let stand at room temperature for 30 minutes. Spoon the mixture over the bread. Garnish with additional dill and drizzle with chili oil, if desired. Serve immediately.

BREAD SALAD

Steps:

• In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together the vinegar and oil; season, to taste, with salt and pepper. Pour dressing over vegetables and toss thoroughly but gently. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.

PANZANELLA SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
• While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

ITALIAN BREAD SALAD (PANZANELLA)

Steps:

• If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
• Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.

ITALIAN PANZANELLA BREAD SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
• Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
• To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

WARM BREAD SALAD

Steps:

• Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
• Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
• Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
• Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
• Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.

GARLIC BREAD SALAD

Steps:

• Combine olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes perside or until brown. Cut each slice into 1 inch cubes.
• Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with salt and pepper and serve immediately.

ITALIAN BREAD SALAD

Steps:

• In a large bowl, whisk together oil and lemon juice; season with salt and pepper. Add tomatoes, cucumber, fennel, onion, and olives. Toss to combine. Refrigerate for at least 1 hour and up to 4 hours.
• Heat broiler with rack set 4 inches from heat. On a baking sheet, toast bread until light brown on both sides, 1 to 2 minutes a side. Place the bread on a work surface and rub cut side of garlic against bread. Discard garlic. Cut bread into 2-inch pieces.
• To serve: Place bread in four shallow bowls. Top with tomato salad and scatter basil and cheese over top.

TOMATO BREAD SALAD WITH HERBS

Steps:

• In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.

BREAD AND TOMATO SALAD

Steps:

• In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.

PITA BREAD SALAD

Steps:

• Preheat oven to 350.
• Arrange pita wedges in single layer on baking sheet.
• Bake 5 minutes or until lightly toasted; set aside.
• In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
• In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
• Pour dressing mixture over vegetable and pita mixture until well coated.
• Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
• Serve at room temperature sprinkled with feta cheese.

GRILLED BREAD AND TOMATO SALAD

Steps:

• 1. Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
• 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
• 3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
• 4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.