BREAD SALAD RECIPE RECIPES

Name: Bread Salad
Prep time: 10 min
Total time: 10 min
Yield: 8-10 serving(s)
Ingredients: 1 loaf crusty bread, torn into bite size pieces; 2 lbs plum tomatoes, cut into chunks; 1/4 cup chopped fresh basil; 1/2 cup extra virgin olive oil; 2 garlic cloves; salt; 1/4 teaspoon dried rosemary; 1 dash hot pepper flakes; 4 tablespoons white wine vinegar

BREAD SALAD RECIPE - FOOD.COM

Bread Salad Recipe - Food.com image

Make and share this Bread Salad recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 loaf crusty bread, torn into bite size pieces
2 lbs plum tomatoes, cut into chunks
1/4 cup chopped fresh basil
1/2 cup extra virgin olive oil
2 garlic cloves
salt
1/4 teaspoon dried rosemary
1 dash hot pepper flakes
4 tablespoons white wine vinegar

Steps:

Combine bread, tomatoes and basil in large bowl.
In food processor with metal blade, chop garlic and salt. Add rosemary, hot pepper flakes and vinegar.
Add olive oil in a stream to emulsify.
Toss bread mixture and dressing.
Allow to stand for at least 20 minutes so the bread can absorb the dressing.

Nutrition Facts : Calories 511.2, FatContent 16.1, SaturatedFatContent 2.5, CholesterolContent 0, SodiumContent 662.8, CarbohydrateContent 77, FiberContent 4.5, SugarContent 6.3, ProteinContent 16.1

ITALIAN BREAD SALAD (PANZANELLA) RECIPE - NYT COOKING

Italian Bread Salad (Panzanella) Recipe - NYT Cooking image

Like so many Mediterranean bread salads, stale bread is combined here with red onion and tomato and dressed with vinegar and olive oil. It’s like a bread salad version of gazpacho.

Provided by Martha Rose Shulman

Total Time 1 hours 30 minutes

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 pound stale country bread or baguette, cut in thick slices
1 small red onion, sliced very thin
Cold water
1 pound ripe tomatoes, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar or sherry vinegar (more to taste)
1 large garlic clove, minced or crushed in a mortar and pestle
Salt and freshly ground pepper
1/4 cup extra virgin olive oil

Steps:

If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.

Nutrition Facts : @context http//schema.org, Calories 304, UnsaturatedFatContent 9 grams, CarbohydrateContent 42 grams, FatContent 12 grams, FiberContent 4 grams, ProteinContent 9 grams, SaturatedFatContent 2 grams, SodiumContent 419 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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Calories 473 per serving

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