Summer bread salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced lemon zest |
| 1 | medium | Clove garlic; minced |
| ½ | teaspoon | Salt |
| ½ | cup | Olive oil |
| 3 | tablespoons | Red wine vinegar |
| Freshly ground pepper to taste | ||
| 1 | medium | Cucumber; seeded and coarsely |
| ; chopped (peeling | ||
| ; unnecessary unless | ||
| ; peel is bitter) | ||
| 1 | cup | Finely chopped fresh fennel |
| 2 | mediums | Bell peppers; (red, green, purple, |
| ; yellow, or orange), | ||
| ; cored and coarsely | ||
| ; chopped | ||
| 2 | mediums | Tomatoes; seeded and coarsely |
| ; chopped | ||
| ½ | cup | Packed fresh basil leaves; (green or opal), cut |
| ; into coarse | ||
| ; chiffonade | ||
| 3 | cups | Croutons; (1/2-inch) |
| 1 | small | Red onion; thinly sliced and |
| ; separated into | ||
| ; rings | ||
| ½ | cup | Small imported black olives; such as Nicoise |
Directions
DRESSING
SALAD
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, copyright 1994 by Sharon Tyler Herbst).
Converted by MC_Buster.
NOTES : This is a great salad for company because all the components can be prepared well in advance and combined 30 minutes before serving. If you make your own croutons, cut the bread into ¾-inch chunks. They'll shrink during baking.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.