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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a yummy bread salad the whole family adores. I like to toss in a bit of torn spinach or frisee just prior to serving. You can add crumbled bacon if you like. I also like to use a mix of hard breads; cheese, kalamata, garlic, sour dough. I don't usually measure the vinegar and oil. It's about 1 part vinegar to 2 parts oil. I sprinkle it over the bread trying to get vinegar on alot of the bites. When pulling stems from pepperocinis, let the juice drip in the mixture. Unsure of yield. Ingredients:
2 tablespoons garlic, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 large tomatoes, cut bite-size |
1/4 cup red onion, chopped fine |
1/2 cup kalamata olive, pitted and chopped |
1 (14 ounce) can artichoke hearts, drained, chopped (optional) |
1/2 cup fresh basil, minced |
sprinkling oregano |
1/4 cup pepperoncini pepper, seeded, drained, minced |
1/4 cup olive oil |
1 loaf bread, day-old, about 5 c in 1-2-inch cubes |
3 tablespoons vinegar, red wine or 3 tablespoons we like balsamic vinegar |
fresh parmesan cheese or asiago cheese, grated |
Directions:
1. Mix garlic, salt, pepper, tomatoes, onions, olives, artichokes, basil, oregano, and pepperocinis together on baking sheet. Spread to a single layer. Drizzle with a little olive oil and broil until the tomatoes start to wilt.
2. Toss the bread cubes with vinegar and oil. Let stand a few minutes to absorb the flavor. Arrange in a single layer on baking sheet and broil for a few minutes to begin toasting.
3. Mix the broiled vegetables and bread cubes together. Just prior to serving add the cheese.
4. Serve cold or at room temperature.
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