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Italian Bread Salad
Recipe #R1059 | Serves 4
|1/2 cup MM Olive Oil|
|1/4 cup red wine vinegar|
|2 tsp garlic, minced|
|1 tbsp capers|
|1/2 cup fresh herbs such as parsley, basil, or oregano, chopped|
|4 green onions, chopped|
|1/2 cup red onion, thinly sliced|
|1/2 cup Kalamata olives, pitted and chopped|
|2 cups diced heirloom tomatoes|
|1 cup cheese such as MM Mozzarella, chevre or parmesan|
|6 cups crusty bread cut into 1-inch cubes (approx. one small loaf or half large loaf)*|
|Salt and pepper, to taste|
|*If you are using fresh bread grill or toast to help it maintain its texture|
- In a large salad bowl, whisk olive oil into vinegar, and add all ingredients except the bread. Mix to combine.
- Add the bread cubes to the bowl, stir well, and marinate for 30 minutes. Stir again and season with salt and pepper to taste. Garnish with fresh herbs.
|Note:||Panzanella is a traditional and delicious way of using up good quality bread that is a day or two old|
|Private Label:||Olive Oil|