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
EASY ITALIAN BREAD SALAD
For a fresh-tasting side dish, Kathleen serves Italian Bread Salad. "This pretty blend is a snap to prepare. "For variety add whatever veggies you like, such as green or yellow peppers, zucchini, summer squash or sliced olives," she suggests.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Brush both sides of bread with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Cut into 1-in. cubes. , In a large bowl, toss the bread cubes, tomatoes, cucumber, onions and cheese. Divide among four lettuce-lined salad plates. In a small bowl, whisk the vinegar, garlic, basil and remaining oil. Drizzle over salads. Serve immediately.
Nutrition Facts : Calories 176 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
QUICK ITALIAN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
- For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
PANZANELLA (ITALIAN BREAD SALAD)
Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!
Provided by evelynathens
Categories Onions
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
QUICK ITALIAN BREAD
This is a great accompaniment with salad for a nice lunch with your friends. It's also great with a bowl of heartwarming soup. It is so easy and looks impressive they will think you went out of your way and then they will ask for the recipe! This was found originally out of the Best of Bridge.
Provided by Chef Decadent1
Categories Quick Breads
Time 27m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and butter until the onion is transparent.
- Meanwhile, combine the bisquick, 1/2 cup of cheddar cheese and milk and beat until smooth. This will be sticky. Knead 10 times on floured board working in a small amount of flour if it is sticking too much.
- Butter an 8 or 9 inch pie pan and also your hands. Spread the mixture on the bottom of the pan.
- Combine the cup of cheddar and egg. Spread over crust.
- Next, sprinkle with onion/butter mixture and top with 1 tsp of poppy seeds.
- Bake at 425 oven for 17-20 minutes watching near the end.
- To serve your guests, cut in wedges. You can also get creative and add additional herbs, salt, or different types of cheese to suit your taste.
Nutrition Facts : Calories 184.1, Fat 11.9, SaturatedFat 6.4, Cholesterol 54.2, Sodium 347.3, Carbohydrate 11.4, Fiber 0.5, Sugar 2.4, Protein 7.8
ITALIAN BREAD SALAD WITH OLIVES
This quick and flavorful bread salad always gets rave reviews from my friends and family. This panzanella-style dish is a timesaver during the holidays, as it can be made ahead. Just keep the bread cubes separate and add them right before serving. -Angela Spengler, Niceville, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 3 tablespoons over bread and toss to coat. Reserve remaining oil mixture. Spread in a single layer on two 15x10x1-in. baking pans., Bake until crisp and light brown, 12-18 minutes, stirring occasionally., Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat., Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.
Nutrition Facts : Calories 316 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 345mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
ITALIAN BREAD SALAD
For this colourful, crunchy salad to be truly irresistible, use the best olive oil and some good quality bread. You can prepare the salad ingredients earlier in the day. Don't dress the vegetables, just pack them loosely in a large, clean ziplock or freezer bag and chill until needed. Drizzle the bread with olive oil, cover the bowl with clingfilm and leave at room temperature until you are ready to make up the salad for serving. If raw onions are too strong for you, soak chopped onions in boiling water for 1 minute, drain, and use as above.
Provided by English_Rose
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the bread into 1in cubes.
- Place in a shallow salad bowl and drizzle with 2 tablespoons of the olive oil.
- Stir well to allow the bread to soak up the olive oil.
- In a small bowl, mix the remaining olive oil with the vinegar, and season to taste.
- Add the lettuce, endive, onion, carrots, tomatoes and celery to the salad bowl, then drizzle with the dressing and toss gently. Taste and adjust the seasoning, then serve immediately.
Nutrition Facts : Calories 285, Fat 18.5, SaturatedFat 2.6, Sodium 187.1, Carbohydrate 27.4, Fiber 13.5, Sugar 7, Protein 7.1
ITALIAN BREAD SALAD
Choose a mix of many-colored heirloom tomatoes for this Italian bread salad, also known as panzanella. Italian country bread makes the salad a little heartier than most.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 395 g, Fat 25 g, Fiber 7 g, Protein 13 g
ITALIAN BREAD SALAD
Here's a unique use for a Boboli pizza crust: make a bread salad. The Boboli crust is nice and substantial and stands up well to the liquid ingredients in this no-cook salad. If you use the English cucumber, there is no need to peel or seed. Recipe from Linda Larson at About.com.
Provided by Lorraine of AZ
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl and toss to blend.
- Serve immediately.
Nutrition Facts : Calories 108.5, Fat 8.2, SaturatedFat 1.6, Cholesterol 5.4, Sodium 487.6, Carbohydrate 7.6, Fiber 1, Sugar 3.9, Protein 2.3
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