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Bread Salad

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bread salad in a bowl

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.

bread salad ingredients

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.

bread salad in a bowl

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!

Yield: 8

Bread Salad

bread salad in a bowl

Bread Salad - otherwise known as Panzanella Salad is a family favorite

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • Salad
  • Lettuce, (whatever variety you like)
  • Tomatoes
  • Cucumbers, , diced
  • Roasted Pumpkin Seeds
  • Craisins
  • Avocado, , Diced
  • Feta, , Goat Cheese, Gorgonzola (if desired)
  • 1 loaf Ciabatta Bread
  • Canola Oil for drizzling
  • Salt and Pepper to taste
  • Balsamic Vinaigrette Dressing
  • 1/3 cup Balsamic Vinegar
  • 1 large Garlic Clove, , grated or pasted
  • 2 tsp Oregano
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 cup Olive Oil

Instructions

  1. In a small food processor combine all the dressing ingredients. Blend until smooth.
  2. 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.
  3. In a large bowl combine your choice of salad ingredients. Top with toasted bread. Pour over about 1/2 of the dressing (for a large salad). Mix well. Taste to see if you need more dressing. Serve immediately.

Notes

Only dress as much salad as you think you will eat. It does not keep once it has been tossed with the dressing. Store toasted bread separate from lettuce if saving for later use.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 425Total Fat 26gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 7mgSodium 752mgCarbohydrates 40gFiber 5gSugar 10gProtein 9g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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© Erin S
Cuisine: American / Category: Salad
Erin S
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Comments

  11. Lora @cakeduchess says

    I like the way you did this version of panzanella. I think I need to remember to use my older bread this way-yum!

    Reply

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