Summer Bread Salad Recipes

MID-SUMMER ITALIAN BREAD SALAD

Mid-Summer Italian Bread Salad image

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

Ingredients

1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
⅛ cup chopped fresh thyme
¼ cup olive oil
2 tablespoons balsamic vinegar

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

SUMMER BREAD SALAD

Summer Bread Salad image

Bread salad tossed with a light champagne vinaigrette pairs perfectly with our Simple Salt-and-Pepper Grilled Chicken.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 14

Ingredients

3 tablespoons champagne vinegar
1 medium shallot, finely chopped
Coarse salt
8 ounces green beans, trimmed
1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
1 pound small ripe tomatoes, such as cocktail or cherry, halved
1 English cucumber, cut into 1/2-inch dice
2 tablespoons grainy Dijon mustard
2 tablespoons smooth Dijon mustard
1/4 cup loosely packed fresh basil leaves, coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
Freshly ground pepper, to taste
1/4 cup plus 1 tablespoon extra-virgin olive oil
8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces

Steps:

Combine vinegar and shallot in a bowl; set aside to let shallot soften.
Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.

SUMMER BREAD SALAD

Summer Bread Salad image

Here is another of the famous "Martha" recipe's, I alway love her recipes, they are a little busy to make, but always have that great flavor, and are worth all the effort you put into them!!

Provided by Chef mariajane

Categories Summer

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons champagne vinegar
1 medium shallot, finely chopped
coarse salt
8 ounces green beans, trimmed
1 lb baby zucchini or 1 lb regular zucchini, cut into 1/2 ich pieces
1 lb small ripe tomatoes (cocktail or cherry)
1 English cucumber, cut into 1/2-inch dice
2 tablespoons smooth Dijon mustard
2 tablespoons grainy mustard
1/4 cup loosely packed fresh basil leaf, coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
fresh ground pepper, to taste
1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
8 ounces ciabatta, about 1/2 loaf, torn into 1-inch pieces

Steps:

Combine vinegar and shallot in a bowl; set aside to soften shallot.
Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoons salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until tender, about 3 minutes. Transfer to ice-water bath. Let cool, then drain.
Toss green beans zucchini, tomatoes, and cucumbers. in a large bowl.
Add mustard, herbs, 1 teaspoons salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow steady stream until emulsified.
Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.).
Preheat oven to 350°F Place bread on rimmed baking sheet. Drizzle with remaining tablespoon of oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad and toss. Let stand 1 hour before serving so that the croutons can soften. If you prefer yoru croutons crisp, add them to the salad just before serving.

Nutrition Facts : Calories 153.6, Fat 12, SaturatedFat 1.7, Sodium 128.5, Carbohydrate 11.3, Fiber 3.8, Sugar 5, Protein 3.1

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