PANZANELLA
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
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
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
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
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