Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Italian Bread Salad with a Twist




Source of Recipe


epicurious






Recipe Introduction


If you want to make this ahead, add everything but the toasted bread and refrigerate until service. Let it come back to room temp then add the bread at the last moment so it retains its texture.






List of Ingredients



• 1/2 cup balsamic vinegar
  
• 1 cup extra virgin olive oil
  
• 2 cloves garlic, smashed but left whole for easy removal
  
• salt and pepper to taste
  
• 1 loaf crusty French or Italian bread, cut in 1" thick slices
  
• 1 large red onion, cut in 1" thick slices
  
• 2 zucchini, cut length-wise in half
  
• 2 yellow squash, cut length-wise in half
  
• 2 Japanese eggplant, cut length-wise in half
  
• 1 red bell pepper, halved, seeds removed
  
• 6 ripe jersey or beefsteak tomatoes, the juicer the better
  
• 1 bunch basil, chiffonade
  
• 1 lb fresh mozzarella, cubed
  
• 1 bunch arugula, well washed and torn into bite sized pieces
  






Instructions



1. Mix oil, vinegar and garlic together, letting sit for fifteen minutes to infuse the garlic flavor. Set gas or charcoal grill to medium. Brush bread surfaces with oil/vinegar/garlic mixture, sprinkle with salt and pepper, and grill until well toasted. Set aside and let cool.
   
   
2. Brush all vegetables with mixture, season with salt and pepper, and grill to desired doneness. Set aside to cool. Cut tomatoes into 1" cubes; remove tomatoes and any juice that collects on board to large bowl. Cut all vegetables the same way, and put in bowl. Cut bread slices into cubes and put in bowl.
   
   
3. Add remaining vinegar and oil, removing garlic clove. Add basil, mozzarella and arugula. Check seasoning and adjust accordingly. Mix well and allow to sit at room temperature for a few minutes for flavors to blend.
   






Final Comments


Makes 6 servings for first course, four for main