By Chris Mikulich
Bread Salad
This dish is certainly the glory of peasant cooking. Nothing could be wasted in the days when bread was so expensive...and thus the saving of old bread for soups and even salad. If you have not tried it you are in for a sensational salad. Who needs lettuce? We have old bread!
Updated at: Wed, 16 Aug 2023 21:08:29 GMT
Nutrition balance score
Good
Glycemic Index
60
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories254.3 kcal (13%)
Total Fat16.3 g (23%)
Carbs22.9 g (9%)
Sugars4.6 g (5%)
Protein5.1 g (10%)
Sodium329.3 mg (16%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 lbbread
good, heavy, cut into 1" cubes and dried overnight, use good Italian or French bread
3tomatoes
medium-size, ripe, cut in wedges
2white onions
peeled and sliced
2cucumbers
medium, peeled, seeded, and sliced
0.25parsley
chopped
3 Tbsppickled capers
drained
½ cupfresh basil leaves
coarsely chopped
¾ cupolive oil
2 Tbsplemon juice
2cloves garlic
crushed
salt
to taste
pepper
to taste
2 Tbspbalsamic vinegar
Parmesan cheese
Freshly shaved or grated, for garnish
Instructions
Step 1
Soak the dried bread cubes in cold water for 1 minute. Drain and squeeze the water out. Place the bread in a large bowl and add the tomatoes, onion, cucumbers, parsley, capers, and basil.
Step 2
Mix the ingredients for the dressing together and drizzle it over everything in the bowl and toss well. Allow to sit at room temperature, covered, for at least 1 hour.
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