Great Harvest Summer Tomato Bread Salad

Great Harvest Bakery Recipe

6-8 cups of bread cubes (Use your favorite bread variety, Tomato Herb,Sourdough)
4-5 medium tomatoes, wedged
1/2 thinly sliced red onion (or to taste)
10 big basil leaves, torn
1 cup mozzarella cubes
1/2 cucumber, peeled, seeded, cubed
1/2 cup olive oil
1/4 cup balsamic vinegar
freshly ground black pepper, to taste
salt, to taste

Prepare the Bread: Tear it into bite sized pieces, or cut into cubes and air or oven dry, or spread lightly with Great Harvest Garlic Parmesan Butter, grill and cut into cubes.

Prepare the Vegetables: Slice red onion, soak for about 10 minutes in ice cold water, then drain and pat dry.

Make the Vinaigrette: Pour the olive oil, vinegar, pepper and salt into a bowl and whisk.

Assemble the Salad: Combine all the vegetables and the bread cubes in a large salad bowl, drizzle the vinaigrette over the top, stir. Let sit for about ½ hour so flavors can combine.

Notes: Save time and effort–purchase a good Red Wine Vinaigrette for your dressing. Add more of your favorite vegetables (or use up what you have on hand) such as peppers, corn, green beans, etc. Use a jam jar as a shaker when making your dressing rather than whisking in a bowl.

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