summer bread salad

summer bread salad

My recent post about finding a balance has generated feedback, but not exactly as I expected! For many of you my comment about finding balance in my summer bread salad, struck a cord. You want my recipe!

Here it is, but keep in mind that balance looks differently to different people. Adapt to include (or exclude) flavors that you find balance one another. Use mine as a springboard and make it your own!

Summer Bread Salad

French baguette/Chibatta cubed (about the size of a hoagie roll)
2 Tablespoon of extra virgin olive oil
3 Tablespoons of fresh lemon juice
2 medium sized tomatoes, cored and cubed
1/3 cup pitted and sliced Kalamata olives (very optional)
2 Tablespoon chopped fresh mint or basil
salt and pepper to taste

mix olive oil and lemon juice in serving bowl
toss in cubed bread
add tomatoes, olives, and mint/basil
toss lightly
add salt and pepper as needed

let salad sit for five minutes before serving

This salad does not keep well, but that never seems to be a concern. It is gone in a flash!

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