How do I love thee, bread salad? Shall I compare thee to a summer’s day? I shall eat thee on a summer’s day, and it will be EPIC.
Fine, I’ll stop. But seriously, LOOK AT THIS.
How bad do you want to eat it? So bad. Me too. I’m sharing the recipe with you today because even though the tomatoes aren’t ripe in the garden yet, they will be very, very soon. And I want you to be ready with this recipe.
Easy-peasy, mostly just chopping ingredients. Perfect for a hot summer night, as a side for grilling or even on its own. If you (miraculously) don’t eat it all, it makes delicious leftovers the next day. In fact, this bread salad falls into the category of leftovers that are so good I eat them for breakfast, because I can’t wait until lunch. (Also in that category: spring rolls and sushi. Don’t judge.)
Grilled bread salad recipe
Recipe adapted from SnowyBliss
- 1/2 loaf of bread (ciabatta or Italian work well)
- 3 cloves of garlic (minced or finely grated)
- 1/2 cup butter
- Fresh mozzarella (either cubed, or the little balls)
- Tomatoes (seeded and chopped in bite size pieces)
- Red onion (chopped)
- Basil (cut in chiffonade – fancy word for a simple thing)
- 2 T balsamic vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Also tasty to add, if you have the ingredients*:
- Chopped avocado
- Chopped cucumber
- Corn, cooked and cut off the cob
- Chopped salami
Begin by melting the butter in a small saucepan, then add the garlic. Cook over low heat for a few minutes so the garlic flavor infuses the butter. Slice the loaf of bread in half lengthwise, then use a brush to cover the cut sides with the butter/garlic mixture. Grill the bread, then chop into bite-sized pieces.
Put the bread in a large bowl with the mozzarella, tomatoes, onion, basil. Stir in the balsamic vinegar first, then follow with the olive oil. Season with salt and pepper to taste.
Devour like a hungry tiger, and be happy.
Photos by the always fabulous Marni Mattner Photography. Thanks big sis. I like eating with you. Also, you have a cute baby.