Summer Bread Salad Recipes

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Steps:

• Rub a peeled clove of garlic around a wooden salad bowl.
• Pull apart or chop the bread into bite-size pieces.
• In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

Steps:

• Combine vinegar and shallot in a bowl; set aside to soften shallot.
• Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoons salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until tender, about 3 minutes. Transfer to ice-water bath. Let cool, then drain.
• Toss green beans zucchini, tomatoes, and cucumbers. in a large bowl.
• Add mustard, herbs, 1 teaspoons salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow steady stream until emulsified.
• Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.).
• Preheat oven to 350°F Place bread on rimmed baking sheet. Drizzle with remaining tablespoon of oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad and toss. Let stand 1 hour before serving so that the croutons can soften. If you prefer yoru croutons crisp, add them to the salad just before serving.

Steps:

• Combine vinegar and shallot in a bowl; set aside to let shallot soften.
• Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
• Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
• Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
• Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.