How to make it

  • The night before if you do the bread it is much easier to assemble the salad the next day
  • Heat Oven to 350 F
  • Cut up one of each of the breads into bite sized pieces 1/2 to 1"
  • Place on a jelly roll pan (it might take two)
  • Drizzle with olive oil.
  • Sprinkle with half of the chopped herbs,
  • salt and pepper.
  • Roast until bread is crusty and starting to brown at the corners
  • About 30 minutes
  • Cool before assemby
  • Use the Large SS bowl to mix all ingredients and give you room to toss, toss, toss.
  • Place your previously chopped and roasted bread in the bowl.
  • If your vegetables come in olive oil add it to the bread. If they come in a brine, discard the brine.
  • Chop and slice all vegetables;
  • Add to bowl
  • Gently toss until well mixed.
  • Add cheese and toss again
  • Add chopped herbs
  • Add salt and pepper and toss again
  • Taste salad if you need to add some Italian dressing or more olive oil do it sparingly.
  • Cover and chill for flavors to meld.
  • Serve at room temp

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes