Tuesday, November 26, 2013

Italian Bread Salad

This is actually something I made back in September & never blogged. One of my favorite lunches at The Winds Cafe had always been their Tuscan bread salad. Their version has beautiful cuts of red onion, plenty of olives, and gooey melted cheese. Their bread cubes are gloriously toasted. This is not that, but it is very good. It does not make good leftovers, so just make as much as you will eat that day. And for goodness' sake, please wait until next summer, when the tomatoes are good, to make it! If you'd like, you can serve this on a bed of greens. You can also add colorful peppers. I had some on hand.

Italian Bread Salad
1 1/2 c. leftover bread, cut in thick chunks (I used a sourdough boule)
Olive oil for drizzling
Coarsely ground pepper
3 1/2 tbsp. olive oil
3 garlic cloves, minced
1 diced tomato
3 scallions, chopped
1/2 c. chopped parsley
1/3 c. pine nuts (almond slivers or even walnuts can be subbed)
2 1/2 tbsp. white wine vinegar
1 1/2 tbsp. milk

Put bread on baking sheet and drizzle with oil. Sprinkle with pepper. Broil, turn over, and repeat. Heat the rest of the olive oil. Add garlic & sauté about 5 minutes. Add to bread, along with tomatoes, scallions, parsley, nuts, vinegar, and milk. Toss thoroughly. Serves 4.

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