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Gallery Summer Bread Salad Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 tablespoons champagne vinegar 1 medium shallot, finely chopped Coarse salt 8 ounces green beans, trimmed 1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces 1 pound small ripe tomatoes, such as cocktail or cherry, halved 1 English cucumber, cut into 1/2-inch dice 2 tablespoons grainy Dijon mustard 2 tablespoons smooth Dijon mustard 1/4 cup loosely packed fresh basil leaves, coarsely chopped 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped Freshly ground pepper, to taste 1/4 cup plus 1 tablespoon extra-virgin olive oil 8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces
Gallery Summer Bread Salad
Recipe Summary Servings: 8
Gallery
Summer Bread Salad
Summer Bread Salad
Summer Bread Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 tablespoons champagne vinegar 1 medium shallot, finely chopped Coarse salt 8 ounces green beans, trimmed 1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces 1 pound small ripe tomatoes, such as cocktail or cherry, halved 1 English cucumber, cut into 1/2-inch dice 2 tablespoons grainy Dijon mustard 2 tablespoons smooth Dijon mustard 1/4 cup loosely packed fresh basil leaves, coarsely chopped 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped Freshly ground pepper, to taste 1/4 cup plus 1 tablespoon extra-virgin olive oil 8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces
Directions
Combine vinegar and shallot in a bowl; set aside to let shallot soften.
Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.
Reviews
Add Rating & Review 15 Ratings 5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 8
Reviews
Add Rating & Review 15 Ratings 5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 8
Add Rating & Review
15 Ratings 5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 8
15 Ratings 5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 8
15 Ratings 5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 8
5 star values: 4 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 8
All Reviews for Summer Bread Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer Bread Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
