Sometimes, you get a large load of rich, crusty bread but can only finish part of it before it starts to dry out. What can you do with it? Well, you can make croutons, or you can make a summer favorite, Bread Salad.
There is no real “recipe” for this, put in it what you like to put in regular salads, let your imagination flow! But, I will give you the recipe for the salad I made tonight.
One thing you do have to do is use the right bread. A good crusty French bread, or a good sour dough would be ideal. It should be a whole loaf, not sliced, because you will want to cut it up yourself. Don’t be scared, it’s really easy with a good sharp knife.
A flavorful dressing is also important. The Brown Derby Dressing would be ideal, or a simple Balsamic Vinaigrette would also be good. I used Girard’s Champagne Dressing on our salad tonight for a change.
Here’s what I made tonight.
- 1 loaf of crusty bread, preferably day old, cut into 1 inch cubes
- 2 tomatoes, chopped
- 1 cup Romaine, chopped
- 4 basil leaves, chiffonade
- 4 slices cheddar or Swiss cheese, cut up into 1/2 inch pieces
- 2 tablespoons chopped spring onion, greens only
- 1 tablespoon Parmesan cheese, grated
- Girard’s Champagne Dressing
- Combine ingredients in bowl, toss and serve.