Asiago Pesto, Spinach Feta, Cracked Pepper Parmesan, Mediterranean Olive, Rosemary Garlic ...what do all of these Great Harvest savory breads have in common? Any one of them make up an amazing summer bread salad!
If you are like me, your summers are busy and on the go. Every chance we get, our family is off hiking, rafting, fishing, playing tennis, golf, etc. Basically anything fun in the sunny outdoors, and we are there. When we get home from our excursions, often times all we want to eat is a simple salad. That's where this easy but fabulous recipe comes in. Give it a try and let me know what you think!
Ingredients
5 cups of savory Great Harvest bread of your choice- torn into bite-sized pieces
½ cup of olive oil
Sea salt and fresh ground pepper to taste
2 cloves minced garlic
2 T balsamic vinegar
3 diced Roma tomatoes
¾ cup diced red onion
½ cup pitted Calamata olives (omit if you are using the Mediterranean Olive bread)
20 basil leaves- snipped in half with kitchen scissors
1 cup fresh mozzarella- chopped into 1" chunks
Directions
Preheat your oven to 400 degrees. In a bowl, toss your bread pieces with 1/4 cup olive oil, pepper, salt, and garlic. Spread the bread out evenly on a baking sheet and toast for about 10 minutes until golden brown. Let cool.
In another bowl, whisk together ¼ cup of olive oil and balsamic vinegar.
Toss together the bread, tomatoes, onions, basil, olives, and mozzarella. Pour on the vinaigrette and toss again.
Serves approximately 6.
What is your favorite summer meal?
