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Bread Salad Recipe

I was going to write a book review tonight, but… I’ve been working to hard to stay awake long enough, it seems. Super frustrating, as I love this book and I just want to read it all the time.

Arcadia’s Choice comes out in TWO DAYS on September 30th! It is the 3rd part of the Arcadia Day trilogy by Jesi Lea Ryan. I’ll likely have a full review of it by next week, but you should read the first two books – they are fantastic.

So, instead, I’ll share my version of a bread salad recipe I made last night for a BBQ that was a huge hit! Some people were asking for the recipe, so here it is.

It’s fromĀ A Year in a Vegetarian Kitchen by Jack Bishop, but I make a couple alterations because I do not have grill-using skills and broiling the bread works just as well. The recipes might all be vegetarian, but you could easily add meat or turn any of these into a side to a meaty main-course. Everything I’ve had from this book is delicious.

Ingredients:

4 large slices of country bread, cut 1in thick (about 12 ounces). I personally don’t know what 12 oz looks like, and I don’t have the patience to measure that, so I just slice a whole smallish loaf, and leave the ends for snacks. It also works better when you have bread that’s a day or 2 old, but I always forget when I decide to make this, and just let the bread sit out of the plastic for the day before I put it all together. This sort of makes it “stale,” but not really. It’s still good though, so I don’t care.

4 tbls extra-virgin olive oil (I don’t measure this, just use what I need and eyeball it)

Salt

1 large garlic clove, peeled (I always go through several of these – you have to grind the garlic into the bread after it’s “grilled” and I have never seen one big enough to last through all the slices of bread, top and bottom).

1 1/2 pounds ripe tomatoes, cored and cut into 1/2in dice (I tried to weigh these, but all the scales at the grocery store were off, so I just slice tomatoes until I get tired of it, and I don’t really core them)

1 15oz can cannellini (white kidney) beans, rinsed and drained

1 medium cucumber, peeled, halved, cored, and halved again, then cut into 1/2 in chunks

2 tbls chopped fresh basil leaves (I just buy one of those small packages and cut all the leaves)

2 tbls chopped fresh parsley leaves (I grab a handful and chop them up)

2 tbls red wine vinegar

Fresh ground black pepper

8 cups tender lettuces torn into bite-sized pieces

1. The recipe calls for grilling the bread, but I broil it, so this is what I do. I brush it with the olive oil, but I don’t measure it out, just kind of pour it over a spoon and use the spoon to coat the bread (I don’t have a brush). Sprinkle with salt. Then I broil it for a few minutes on the top rack, and flip it over when the first side starts to get a bit crispy/golden brown. This takes longer than actually grilling the bread, but it give you time to put together everything else. Once both sides of the bread are kind of golden brown, you take the bread out and forcefully rub the garlic into both sides of the bread, leaving bits of garlic behind. Then let the bread cool.

2. Combine the tomatoes, beans, cucumbers, herbs, oil, vinegar, salt, and pepper in a large bowl.

3. Cut the bread into 1-in cubes and add the bread to the bowl with the tomato mixture. Toss to coat. Set aside, tossing once or twice, until the bread softens a bit and soaks up some of the flavors of the salad, about 15 minutes. Adjust seasonings as desired.

4. The recipe says to line the plates with the lettuce, then spoon the salad on top. I just shred lettuce into the bowl until the bowl is full and mix it all together.

5. Serve!

Enjoy! It’s super delicious and filling.

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