I actually posted this salad last January as a guest post for the lovely Ann from Cooking Healthy for Me. But as many of you know, Ann stopped blogging awhile ago. At Thanksgiving, I realized that my salad recipe went down when she did, so I had to fixed that! This salad is a staple at our holiday meals, so what better time to share it with you.
I think the proper chef name for this salad in Panzanella, but in my family we call it Bread Salad. Big chucks of toasty bread, tangy balsamic vinaigrette dressing, sweet tomatoes, crunchy pumpkin seeds…..yum! Even my picky husband will eat this (if I leave off the tomatoes and cucumbers and add avocado and walnuts). See it is versatile too You really can put whatever you want in this salad.
So if you are in need of a salad for your holiday menu, you really should consider this one. It may look ordinary, but the dressing and the crusty bread make it anything but. But you don’t have to wait for a holiday to make it – I could eat this any day of the week, and be a happy girl!
- Lettuce (whatever variety you like)
- Cucumbers, diced
- Roasted Pumpkin Seeds
- Avocado, Diced
- Feta, Goat Cheese, Gorgonzola (if desired)
- 1 loaf Ciabatta Bread
- Canola Oil for drizzling
- Salt and Pepper to taste
- Balsamic Vinaigrette Dressing
- ⅓ cup Balsamic Vinegar
- 1 large Garlic Clove, grated or pasted
- 2 tsp Oregano
- 1 tsp Salt
- ½ tsp Pepper
- ½ cup Olive Oil
- In a small food processor combine all the dressing ingredients. Blend until smooth.
- Preheat oven to 400 degrees. Break Ciabatta into small pieces (about 1 inch square). Place on a baking sheet. Drizzle with Canola oil, and salt and pepper. Toss to coat. Bake for 10 to 15 minutes, until the bread is lightly toasted.
- In a large bowl combine your choice of salad ingredients. Top with toasted bread. Pour over about ½ of the dressing (for a large salad). Mix well. Taste to see if you need more dressing. Serve immediately.