Summer Garden Bread Salad Recipes

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PANZANELLA



Panzanella image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

SUMMER GARDEN SALAD



Summer Garden Salad image

A simple salad that will make a wonderful addition to any meal or by itself for lunch. Recipe source: Bon Appetit (July 1985)

Provided by ellie_

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup red wine vinegar
1/8-1/4 teaspoon dry mustard
1 garlic clove, minced
3/4 cup olive oil
salt
pepper
2 cups yellow wax beans or 2 cups green beans, cut into 2-inch lengths and blanched
1 cup cauliflower floret
1 bunch watercress, stemmed and chopped
1 bunch green onion, chopped
1 cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
16 radishes, sliced

Steps:

  • In a jar blend vinegar, mustard and garlic. Whisk in oil and season with salt and pepper. Shake well.
  • In a large salad bowl combine vegetables (beans - radishes).
  • Add dressing and toss.
  • Chill at least 1 hour before serving.

Nutrition Facts : Calories 276.7, Fat 27.2, SaturatedFat 3.8, Sodium 18.8, Carbohydrate 8.6, Fiber 3.1, Sugar 2.8, Protein 2.1

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

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

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