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Bread Salad

Source of Recipe


From "Pike Place Market Cookbook"



List of Ingredients



• 1 pound firm-textured bread, crusts removed and sliced ¾-inch thick
  
• 1 large clove garlic, peeled and left whole
  
• Olive oil
  
• 1 yellow pepper, diced
  
• 4 ripe tomatoes, seeded and diced into pieces about the same size as bread cubes
  
• 1 small Walla Walla sweet onion, sliced into 1/8-inch rings
  
• 1 cup fresh basil leaves, kept whole if small, torn into pieces if large
  
• .
  
• -- Vinaigrette --
  
• 1 clove garlic, minced
  
• 3 Tbsp red wine vinegar
  
• ½ cup extra-virgin olive oil
  
• Salt to taste
  
• Extra basil leaves, for garnish (optional)
  






Instructions



1. Preheat oven to 350° F.
   
   
2. Arrange bread slices on two cookie sheets so that slices don't overlap, and toast lightly. While slices are still warm, rub the large whole garlic clove over one side of each bread slice, then brush both sides of the bread with olive oil. Cool and cut into cubes.
   
   
3. In a large bowl, toss together bread cubes, peppers, tomatoes and their juice, onion and basil.
   
   
4. To make the vinaigrette:
   Mix together the 1 clove minced garlic and red wine vinegar, then add the ½ cup olive oil in a slow, thin stream, whisking constantly so that the dressing will emulsify. When thoroughly blended, add salt to taste and set aside. Prepare recipe to this point about ½ hour before serving.
   
   
5. To serve:
   Pour two-thirds to all of the vinaigrette over the salad, depending on the juiciness of the tomatoes. Toss and let stand at room temperature until juices have penetrated the bread, about 20 minutes. Be careful not to oversoak the bread. Serve on salad plates with a fresh basil leaf for garnish, if desired.
   
   Serves 4