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SUMMER BREAD SALAD




Source of Recipe


Marla


List of Ingredients




SUMMER BREAD SALAD

1 small clove garlic, pressed
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup water
6 ciabatta or rustic-style bread slices, each 1/2-inch thick,
slightly stale
3 ripe medium tomatoes, thinly sliced
1 yellow bell pepper, seeded, de-ribbed, and thinly sliced
1/2 small fennel bulb, quartered, cored, and cut crosswise into paper-
thin slices
1/2 cucumber, peeled and thinly sliced
4 large loose-leaf lettuce leaves, torn or sliced into strips
1/2 cup fresh basil leaves, torn into strips
6 crisply cooked, thick bacon slices (6 ounces uncooked), cut
crosswise into bite-sized pieces
Whole basil leaves for garnishing (optional)
1/4 cup grated mozzarella cheese (optional)
Coarse (kosher) salt and freshly ground pepper to taste



Recipe



In a cup or small bowl, mix together the garlic and olive oil and set
aside.

In a cup or small bowl, whisk together the vinegar and water. On a
round serving platter, lay 2 bread slices side by side and lay
another slice above, in a triangular pattern, so all the slices are
touching. Drizzle the bread with half of the vinegar water.
Top with half of the tomatoes, bell pepper, fennel, cucumber,
lettuce, basil, and bacon. Drizzle with half of the olive oil
mixture. Repeat to make a second layer. Let sit for 1 hour. Just
before serving, garnish with whole basil leaves and cheese, if
desired. At the table, season with salt and pepper to taste.

Servings: 4.