The best delicious Summer Bread Salad recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Summer Bread Salad recipe today!
Hello my friends, this Summer Bread Salad recipe will not disappoint, I promise! Made with simple ingredients, our Summer Bread Salad is amazingly delicious, and addictive, everyone will be asking for more Summer Bread Salad.
What Makes This Summer Bread Salad Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Summer Bread Salad.
Ready to make this Summer Bread Salad Recipe? Let’s do it!
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DRESSING
2 tb Minced shallots
1 tb Minced lemon zest
1 md Clove garlic; minced
1/2 ts Salt
1/2 c Olive oil
3 tb Red wine vinegar
Freshly ground pepper to
-taste
-SALAD-
1 md Cucumber; seeded and
-coarsely
; chopped (peeling
; unnecessary unless
; peel is bitter)
1 c Finely chopped fresh fennel
2 md Bell peppers; (red, green,
-purple,
; yellow, or orange),
; cored and coarsely
; chopped
2 md Tomatoes; seeded and
-coarsely
; chopped
1/2 c Packed fresh basil leaves;
-(green or opal), cut
; into coarse
; chiffonade
3 c Croutons; (1/2-inch)
1 sm Red onion; thinly sliced and
; separated into
; rings
1/2 c Small imported black olives;
-such as Nicoise
In a large bowl, use a fork to mix together shallots, lemon zest, garlic,
and salt, mashing ingredients to release their essence. Add oil, vinegar,
and black pepper; whisk to combine. Add cucumber, fennel, bell pepper,
tomato, and basil; toss to combine with dressing. Add croutons; toss again.
Let stand at room temperature (unless it’s over 70 degrees) for 30 minutes
before serving. Garnish with onion rings and olives. Makes 6 to 8 servings.
Sharon Tyler Herbst is the author of a new book, The Food Lover’s
Tiptionary (William Morrow and Company, Incup,
Yields
1 servings
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