bread salad

Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad.

Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe

(1.1kg) mixed tomatoes,

(8 grams) kosher salt,

(340 grams) ciabatta bread cubes)

(150 milliliters) extra-virgin olive oil, divided

small shallot, minced (about 2 tablespoons)

garlic, minced (about 2 teaspoons)

Dijon mustard

white wine vinegar or red wine vinegar

black pepper

(1/2 ounce) packed basil leaves, roughly chopped

Place tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.

Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.

Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

If you're looking to add a bit of culture to your dinners then this is the recipe for you. This Tuscan delight is sure to be a family favourite throughout any season.

Roast chicken panzanella

Lilydale Free Range Chicken Thighs (bone in, skin on)

(55 grams) kalamata olives

onion,

baby red capsicums

oregano

garlic cloves, finely grated

tbs red wine vinegar

extra virgin olive oil

ciabatta,

tomatoes,

basil, leaves picked

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Kamut is an ancient wheat grain &nbsp;that's nutty and delicious. Blended with fresh summer ingredients &nbsp;and a lemony vinaigrette, this salad is perfect for barbecues, cookouts, and picnics.

Ancient Grain Salad

kamut

onion

cherry or grape tomatoes ((multicolored if posible) halved)

radishes (thinly sliced)

green onions (thinly sliced)

peas (thawed)

mozzarella balls (ciliegine) (halved)

basil (thinly sliced)

mint (thinly sliced)

dijon mustard

garlic (minced)

lemon zest

lemon juice

olive oil

salt

Soak 1 cup Kamut berries in water overnight. Drain. Bring 3 cups water to a boil in a pot with a tight fitting lid. Add Kamut, cover and reduce heat to a low. &nbsp;Simmer for 30-40 minutes or until tender (45-60 minutes if grains weren't previously soaked). &nbsp;Drain excess liquid and let rest.

In a large bowl, combine the red onion, radishes, tomatoes, green onions, peas and mozzarella. &nbsp;Toss to combine.

In a small bowl, whisk together the dijon mustard garlic, lemon zest, lemon juice, olive oil, salt and pepper. &nbsp;

Add the dressing to the still warm Kamut and stir to coat. Add the Kamut to the vegetables and toss ingredients together. &nbsp;Add fresh herbs and toss again. &nbsp;Serve. &nbsp;Can be made several hours ahead of time and kept refrigerated until ready to serve.

A delicious bread salad made with qurut, a dried salty cheese ball. This ball is mixed with water and it makes a yogurt like substance that acts as a dressing.

Qurutob (Bread Salad)

medium onion, white (Sliced thinly)

naan bread

Tomato (Sliced thinly)

cucumber (peeled and sliced thinly)

Coriander (chopped finely)

walnuts (crushed)

Tbsp oil (sunflower)

chili peppers

salt and pepper (to taste)

qurut (You should order this online

Hot water (+/-

toast the naan bread until warm in oven, then tear up into pieces

Pour the hot water over the qurut balls until you get a yogurt like consistency

Put some oil in a frying pan fry 1/2 the white onion slices until caramelized.

In a large bowl or plate place the yogurt mixture on the bottom then add the torn pieces of bread and crushed walnuts

Add on top the cucumbers, tomatoes, remaining onion and coriander

Pour over the oil and onions

top with the chili peppers

Toss , making sure to get all the qurut mixture at the bottom and serve with extra bread

This Cucumber Pasta Salad is a light and refreshing take on classic pasta salad. Made with just a few simple ingredients, you can whip this recipe up in no time for a quick dinner side dish or a new picnic/party favorite.

Cucumber Pasta Salad

cavatappi/cellentani pasta

baby cucumbers* (sliced)

Dressing:

apple cider vinegar

water

sugar

yellow mustard

parsley

garlic salt

Begin by cooking your pasta according to the package directions. Drain, rinse, and then place into a large bowl.

Drizzle with the olive oil and then add in the cucumbers and onion.

In a separate bowl, whisk together the apple cider vinegar, water, sugar, yellow mustard, parsley, salt, pepper, and garlic salt. Pour over the pasta and mix well to combine.

Refrigerate for at least 3-4 hours (or overnight) before serving.

Delicious spring vegetable salad with toasted garlicky croutons, crispy chickpeas and feta cheese in an herby lemon vinaigrette.

Spring Panzanella Salad

cucumbers (ends trimmed and diced)

peas (blanched)

asparagus (ends trimmed and cut in 1 1/2" pieces)

cherry tomatoes (halves)

feta cheese (crumbled)

bread

garlic powder

can chickpeas (garbanzo beans) (drained, rinsed and dried well)

salt and pepper

EACH garlic powder, cumin and paprika

red wine vinegar

garlic (grated)

honey

dill

Bring a large pot of water to a full boil. Add cold water and ice to a large bowl for the ice bath.

Trim the ends of the asparagus then cut into about 1 1/2″ pieces. Add to boiling water and cook 2-4 minutes or until bright green. Use a slotted spoon to transfer to the ice bath (this stops the cooking process).

Add the peas to the same water. Blanch for 1 minute then drain and transfer to the ice water.

Drain both vegetables and transfer to a clean dish towel, drying well.

BLANCH THE VEGETABLES:

Preheat the oven to 425 degrees. Cut or tear bread into about 1″ cubes then transfer to a baking sheet in a single layer.

Drizzle 3 tablespoons of olive oil over the top. Season with 1/2 teaspoon EACH of salt and garlic powder then using your hands toss bread well to coat. 

Bake 10-15 minutes or until the bread is crisp and lightly browned then remove from the oven and cool completely.

GARLICKY CROUTONS:

To a small bowl, add lemon juice, red wine vinegar, grated garlic, Dijon, salt, pepper, honey, olive oil and chopped herbs. Whisk well to combine. Taste and adjust for salt and pepper then set aside.

SALAD DRESSING:

Rinse and drain the chickpeas then dry well using paper towels.

To a large skillet add 1 tablespoon olive oil then once hot, drop in the chickpeas and season with salt, pepper, garlic powder, paprika and cumin.

Cook over medium to medium low heat 10-12 minutes or until crisp and lightly browned,

CRISPY CHICKPEAS:

Add golden garlicky croutins, asparagus, peas and cucumbers to a large bowl.

Drizzle the dressing over the top, give it a good toss to coat then transfer to a serving platter.Add crumbled feta cheese, halved tomatoes and chickpeas to the top. Let the salad sit for 15 minutes for the flavors to come together then season lightly with salt and fresh cracked black pepper and serve.

ASSEMBLING THE SALAD:

Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it&#39;s hard to think of a salad that screams &quot;summer&quot; any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.Be warned, this salad demands the very best tomatoes! If you don&#39;t have juicy tomatoes, don&#39;t make this. Make another salad instead!And though some Italians may tell you toasting bread is not the traditional way to make Panzanella, don&#39;t skip it. That is, unless you WANT unidentifiable white mush in your bowl within minutes of making this!

Panzanella (Italian tomato and bread salad)

tbsp extra virgin olive oil

tomatoes ((Note 1))

tsp cooking/kosher salt ((or 3/4 tsp table salt))

Lebanese cucumbers ((or 1 long telegraph/English cucumber), peeled (optional) (Note 3))

basil leaves (, loosely packed)

tsp garlic (, finely minced (~1 large or 2 small))

tsp salt

Preheat oven to 180°C /350°F (160°C fan).

Toss bread chunks with 1 tbsp olive oil in a bowl.

Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.

Toast bread:

Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).

Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.

Cut cucumber into any shaped chunks aroun 2.5cm / 1&quot; pieces. Again, I like to do irregular but even-sized shapes.

Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.

Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.

Dress salad: Add bread to salad, pour over dressing. Give it a light toss.

Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!

Salad:

Wilted Endive is an old-fashioned salad recipe served with onion, hard-boiled egg, and a hot bacon dressing. It's an easy recipe that can be assembled in under fifteen minutes and enjoyed by all.

Wilted Endive

endive

sweet white onion (sliced)

eggs

bacon

kosher salt and pepper

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Begin by preparing your endive. Wash thoroughly and dry. Remove any hard stems and roughly chop. Add to a large bowl.

Sprinkle the endive with the sugar, then top with sliced onion and two of the sliced hard-boiled eggs.

Cook the bacon in a small frying pan over medium-high heat.

Once the bacon is cooked and crispy, but not burnt, pour the hot bacon and bacon grease evenly over the endive. Add the water to the frying pan, then pour over the endive. Pour the apple cider vinegar onto the endive.

Use your hands to massage the dressing into the endive to evenly combine. This process will also break up the eggs, incorporating them into the dressing.

Add salt and pepper to taste. Decorate the top of the salad with the third sliced egg.

Serve immediately.

This is a delicious old fashion salad that my mother use to make for my father who loved it when I was growing up in the 60’s, 70’s and 80’s. She learned to make it from his mother. My mother passed in 2010 and I lost my copy of the recipe during a move. I’ve often looked for the recipe since then. I’ve really miss it over the years. It’s so good with the warm bacon dressing and that little tang from the AC vinegar drizzled over the massaged greens and the onions and eggs. I am getting hungry just thinking about it while writing about it. I can’t wait to make it.  I’m so blessed that you shared it. Thank you so much. 
AnnM

This brings back such good memories. This was something my aunt used to make. Thank you for sharing.

With just 20 minutes preparation and no cooking time you'll be able to whip up this colourful avocado and bread salad in no time

Avocado panzanella

tomatoes

garlic

capers

avocado

red onion

ciabatta

tbsp red wine vinegar

basil leaves

Halve or roughly chop the tomatoes (depending on size) and put them in a bowl. Season well and add the garlic, capers, avocado and onion, and mix well. Set aside for 10 mins.

Meanwhile, tear or slice the ciabatta into 3cm chunks and place in a large serving bowl or on a platter. Drizzle with half the olive oil, half the vinegar and add some seasoning. When ready to serve, pour over the tomatoes and any juices. Scatter with the basil leaves and drizzle over the remaining oil and vinegar. Give it a final stir and serve immediately.

Top 9 bread salad recipes from across the web

The most viewed bread salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Panzanella Salad (Tuscan-St...

Roast chicken panzanella

Ancient Grain Salad

Qurutob (Bread Salad)

Cucumber Pasta Salad

Spring Panzanella Salad

Panzanella (Italian tomato and brea...

Wilted Endive

Avocado panzanella

Top 9 bread salad recipes from across the web

The most viewed bread salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Panzanella Salad (Tuscan-St...

Roast chicken panzanella

Ancient Grain Salad

Qurutob (Bread Salad)

Cucumber Pasta Salad

Spring Panzanella Salad

Panzanella (Italian tomato and brea...

Wilted Endive

Avocado panzanella

The most viewed bread salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine