Summer Bread Salad
Salads • Italian
Description
Summer Bread Salad
Ingredients
- Champagne Vinegar 3 tablespoons
- Shallot 1 piece
- Coarse Salt to taste
- Chinese green beans 10 oz
- Marinated cherries 20 oz
- Young zucchini 20 oz
- English cucumber 1 piece
- Dijon Mustard 2 tablespoons
- Dijon Mustard 2 tablespoons
- Chopped Sage Leaves ¼ cup
- Chopped Sage Leaves ¼ cup
- Ground Black Pepper to taste
- Olive Oil 0.3 cups
- Ciabatta 10 oz
Step-by-Step Guide
Step 1
In a small bowl, mix the vinegar and finely chopped shallot. Let it sit for a while until the onion softens.
Step 2
In a pot of boiling salted water, cook the green beans for 2 minutes and quickly transfer them to ice water.
Step 3
In the same water, add the zucchini cut into small pieces and cook for 3 minutes, then transfer to ice water.
Step 4
In a large bowl, combine the chopped green beans, zucchini, halved cherry tomatoes, and diced cucumber.
Step 5
In the bowl with the shallot, add the mustard, herbs, 1 teaspoon of salt, and pepper. Then add 0.25 cups of olive oil and mix well. Pour over the vegetables, toss, and let marinate for 1 hour.
Step 6
Preheat the oven to 355°F.
Step 7
Cut the ciabatta into small cubes and spread them on a baking sheet. Drizzle with the remaining oil and toss. Bake in the oven until golden brown, about 20 minutes, stirring occasionally.
Step 8
Add the croutons to the salad, mix, and let sit for 1 hour until the bread softens.
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