Rustic Bread Salad Recipes

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.

EFFORTLESS RUSTIC BREAD

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

RUSTIC BREAD SALAD

Steps:

• Toss bread with tomatoes, onions, 1/4 cup cheese and basil in large bowl.
• Add dressing; mix lightly. Top with remaining cheese.

RUSTIC BREAD SALAD

Steps:

• 1. Preheat the oven to 350°F.
• 2. Toss the bread cubes with 3 tablespoons of the olive oil, the salt, and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.
• 3. Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil, and mint. Season with salt and pepper. Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.

RUSTIC BREAD STUFFED WITH GREEN SALAD AND GRILLED VEGETABLES

Steps:

• Slice the top off the bread loaf producing a lid that is approximately 8 inches in diameter. Pull out the soft bread from inside the loaf with your fingers. Tear half of it into pieces like croutons and bake a preheated 300 degrees F. oven until hardened.
• Mix the grilled vegetables with the salad along with the croutons. Coat with the olive oil and stuff into the bread cavity. Put both halves of the lemon inside the cavity, then put on the lid.
• When serving, squeeze the lemons into the salad.

RUSTIC GREEK FARMER'S SALAD

Steps:

• Cut the tomatoes and cucumber into bite-sized pieces.
• Place into bowl and add, spring onion, capers and olives.
• Add the olive oil, vinegar (if using) and season with salt, freshly ground black pepper and oregano to taste.
• Set aside and let flavours fuse for about ten to fifteen minutes, carefully stirring once or twice.
• Add the feta and stir once more.
• If you want you can sprinkle the salad with freshly chopped basil leaves.
• Serve immidiatly.
• Kali orexi!

RUSTIC ITALIAN BREAD SALAD

Steps:

• Heat oven to 400°F.
• Place cream cheese onto parchment-covered baking sheet. Spray with cooking spray; sprinkle with 1/2 tsp. garlic, zest and pepper. Bake 8 to 10 min. until lightly browned. Cool slightly.
• Meanwhile, cut each bread piece diagonally in half; place on baking sheet. Spray with cooking spray. Bake 3 to 5 min. on each side or until golden brown on both sides.
• Arrange bread, arugula, avocados, tomatoes and cream cheese on platter. Beat vinegar, oil, sugar and remaining garlic with whisk until well blended. Drizzle over salad.

RUSTIC CHICKEN BREAD SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread bread cubes in a single layer on a baking sheet.
• Bake 5 minutes; stir.
• Continue baking 3 to 5 minutes or until toasted.
• Cool.
• Whisk vinegar with garlic, salt and pepper, then add olive oil.
• Core tomatoes; cut lengthwise down the centre into bite-sized wedges.
• Place in a large salad bowl suitable for tossing.
• Cut red onion into rings and add to tomatoes along with olives and basil.
• Whisk dressing; pour over tomato mixture.
• Stir gently from bottom until well mixed.
• Leave at room temperature, stirring occasionally, until ready to use.
• When read to serve, add cooled bread cubes and chicken to tomato mixture; gently toss.
• Serve right away garnished with Parmesan cheese.