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Summer Salad

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"I'll never forget the first time I had this salad. My friend's father had returned from Spain where he lost his luggage but found his new wife. She was very exotic and an amazing cook. When she mixed the bread in the salad, I had a vision of the time my brother took a bite of a soggy bun on a hamburger and threw up. I was nervous, to say the least, but very impressed by her culinary skills. I bit the bullet and tried it. Lord, am I so very thankful I did. The bread in this classic Italian "panzanella" salad is toasted bone dry so it soaks up the dressing but still remains firm. Trust me, it was a world away from that hamburger bun horror!"

List of Ingredients

â—¦ 1 (10-ounce) loaf rosemary or garlic ciabatta bread, cut into 1-inch cubes
â—¦ 3 tablespoons olive oil
â—¦ 1 teaspoon kosher salt
â—¦ 3 large heirloom tomatoes, cut into 1-inch cubes, or 2 pints halved heirloom cherry tomatoes (about 4 cups)
â—¦ 2 cucumbers, peeled, seeded, and cut into ½-inch-thick half-moons
â—¦ 2 ripe avocados, cut into ½-inch pieces
â—¦ 1 medium-size red onion, coarsely chopped (about 1½ cups)
â—¦ 1 large red bell pepper, cut into 1-inch pieces (about 1½ cups)
â—¦ ½ cup Versatile Vinaigrette
â—¦ ½ cup chopped fresh basil leaves
â—¦ ¼ cup chopped fresh mint
â—¦ ¼ cup chopped fresh cilantro


Recipe

Preheat the oven to 400° F.

Toss the bread cubes with olive oil and salt, and spread evenly on a rimmed baking sheet. Bake in the preheated oven until dry and just beginning to brown, about 15 minutes.

Toss together the tomatoes, cucumbers, avocados, red onion, and bell pepper in a large bowl. Add the vinaigrette, basil, mint, cilantro, and toasted bread cubes, and toss to combine. Let stand 10 minutes before serving.


Serves 12



Versatile Vinaigrette:

â—¦ ¾ cup apple cider vinegar
â—¦ 2 tablespoons honey
â—¦ 1 tablespoon Dijon mustard
â—¦ 2 cloves garlic, finely chopped
â—¦ 1½ teaspoons kosher salt
â—¦ ¼ teaspoon black pepper
â—¦ ¾ cup olive oil or canola oil

Whisk together the vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl. Add the oil in a slow, steady stream, whisking constantly, until smooth.


Makes 3 cups