Bread Salad #1: Classic

The contest has begun, and Bread Salad #1 (aka: the 'classic' version) was a hit! Tim cleaned the plate, and I had quite a few scrumptious bites as well.

While I've had bread salad in restaurants before, this was a new experience for Tim. He was thoroughly confused and skeptical when I said there was no lettuce in the salad. But one bite is all it took, and he's a newly discovered bread salad fan. So if you have a newbie in the house like me, don't be deterred when you get that quizzical look over your menu choice. This is definitely a keeper.

And for us in the kitchen, it was very easy, fun to make and good to mix-up the usual routine of leafy salads. Definitely give it a shot this summer! Especially while you can pick fresh veggies from your garden (I'm talking to you, Lori).

Classic Bread Salad
adapted from Allrecipes

1 clove garlic
1 loaf bread - can be italian, french, olive, rye, etc. And stale is also OK!
2 cups chopped tomatoes
1/2-3/4 cup olives (black or green)
1 cup cucumber - peeled, seeded and chopped (I didn't 'seed' ours and it was fine)
1/2 cup chopped red onion
2 cups chopped fresh basil (I used less, as tim is not a big fan of 'green stuff', but he didnt say a word and again, loved the salad)
1/8 cup chopped fresh thyme
1/8 cup olive oil
3 tablespoons balsamic vinegar

Pre-heat oven to medium-high broiler.

Cut and chop your red onion, then soak in the balsamic vinegar (up to 10 minutes).


Rub a peeled clove of garlic over bread. Pull apart or chop the bread into bite-size pieces. Place on cookie sheet, without overlapping the bread. Place in middle rack of the oven, and lightly crisp (approximately 3-4 minutes). Be sure to mix/stir the bread around every 1-2 minutes, so as to brown evenly and not burn. TIP: bread should not be as hard as a crouton, and still have a little softness.

Drain the onion from the vinegar, saving the vinegar. TIP: soaking the onion in vinegar seemed to remove some of the 'bite'. (thanks for the info, skye!)


In a salad bowl, combine the tomatoes, cucumbers, olives, red onions, basil and thyme.

If you have other food to prepare, do so now and allow the herbs and vegetables to set.
-OR-
If you are ready to serve: Add the bread to your herb/vegetable mix. Combine your olive oil and vinegar and pour over the salad to lightly coat. Toss and serve.

Delicious!

Some additions you can make to the salad: 1 sliced/ripe avocado, 1/4 cup parmesan, and 1 sliced bell pepper.

Guten appetit!