Tuesday, June 21, 2011

italian bread salad

I am such a fan of simple, fresh and flavorful salads- especially during the summer months and after falling head over heals with this greek panzanella salad I started making the italian version.

The reason I LOVE a bread salad is because we love good bread in our household. Every week we grab a loaf of rosemary garlic bread at our local farmers market. Sometimes we eat is all while other times we have part of it leftover and little hard and stale (perfect for a salad)

The bread is the star of the salad so a good artisan bread makes all the difference!

I start by cutting up all of the bread into cubes.

And then select some of my favorite vegis and herbs- I am always changing them up depending on what is in season. But for this salad I kept it really simple- tomatoes, red pepper, cucumber and fresh basil herbs.

Besides a deep love bread we also love good cheese! For this salad I use good whole milk mozzarella

and I chop it up into bite sizes chunks.

Then I create a dressing with good extra virgin olive oil, a splash of red whine vinegar, a little bit of dried thyme and oregano and crushed garlic.


Last I mix everything together and drizzle with the dressing.

The salad is so fresh and tasty and a perfect summer side dish.



Amy Louise Stokke said...

This looks delicious! Pictures make me so hungry!

Terri Stegmiller said...

Wow, does that look yummy!

Jill Dorsey || Made with Moxie said...

Agreed! You should try Alton Brown's BLT Panzanella salad. Every time we get tomatoes at the Farmer's Market I want to make it! http://www.foodnetwork.com/recipes/alton-brown/tbl-panzanella-recipe/index.html

Teresa said...

Looks really good!! Thanks for sharing your recipe!

M. said...

A favorite in our house as well. We don't usually add the cheese (I love it, but between $$ and calories, we save it for a special treat!), we add a little tiny bit of red onion (shaved) - perfect!

You would also love a good watermelon salad - cubed watermelon, a tiny bit of shaved red onion, fresh basil, sliced chiffonade style, and feta cheese. Drizzle the whole thing with good olive oil, balsamic or raspberry vinegar, coarse sea salt, and fresh cracked pepper - perfect on a hot sticky summer night!

Jenny Petricek said...

My mouth is watering! Such beautiful pics of great food!

Barb said...

Um, yes please! We will be trying this at our home. We have a garden that will produce the veggies and herbs - and this little recipe will help us with our dinner rut. Thanks for sharing!

HollyM said...

I love a simple salad with fresh ingredients and a homemade dressing. It looks wonderful!

marta traughber said...


Kathy said...

I practically live on panzanella all summer. Was even thinking about it today at work. Better than thinking about work

skarletgrrl said...

looks so amazingly delicious! all i crave right now is bread, cheese, and tomato/grapes!

Contessa Kris said...

Ohhhh, your recipe looks delicious! Now I need to run to the store tomorrow to get all the ingredients. Love your pictures. So scrumptious.

Leslie Tucker Jenison said...

Yum! Lovely photography, and I bet it was as good as it looked!

Rhiannon said...

Oh wow! This looks delicious... I'm going to try this in summer :D

tinyparticlesoflight said...

Hi, Alisa,

Just had to tell you I made your Italian Bread Salad two nights in a row and I feel like I could eat it again tonight! My husband loves it too.


Ana Gonzalez said...

Muy rica ensalada. Si le quitas el queso, tiene casi los mismos ingredientes que el tipico gazpacho andaluz, que se hace con tomates maduros, un pimiento verde, ajos, pan, pepino, aceite de oliva virgen, vinagre, agua y sal, todo se muele en la batidora y te queda un caldo que se pone en la nevera para consumirlo fresco, esta riquisimo.

Ubu! said...

Thanks for this recipe! I made it for the 4th of July and my friends loved it!


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