Summer Bread Salad
Ingredients
- 1 tb Minced lemon zest
- 1 sm Red onion; thinly sliced and
- ; chopped
- ; into coarse
- ; separated into
- ; rings
- 1 md Garlic minced
- ; chopped (peeling
- ; yellow, or orange),
- ; chiffonade
- 1/2 ts Salt
- ; unnecessary unless
- 1 c Finely chopped fresh fennel
- 3 tb Red wine vinegar
- 2 md Tomatoes; seeded and
- 2 tb Shallots minced
- ; cored and coarsely
- 1/2 c olive oil
- ; peel is bitter)
- ; chopped
- 1/2 c Packed fresh basil leaves;
- 2 md Bell peppers; (red, green,
- 3 c Croutons; (1/2-inch)
- Freshly ground pepper to
- 1 md Cucumber; seeded and
- 1/2 c Small imported black olives;
Instructions
- In a large bowl, use a fork to mix together shallots, lemon zest, garlic, and salt, mashing ingredients to release their essence. Add oil, vinegar, and black pepper; whisk to combine. Add cucumber, fennel, bell pepper, tomato, and basil; toss to combine with dressing. Add croutons; toss again. Let stand at room temperature (unless its over 70 degrees) for 30 minutes before serving. Garnish with onion rings and olives. Makes 6 to 8 servings. Sharon Tyler Herbst is the author of a new book, The Food Lovers Tiptionary (William Morrow and Company, Incup, copyright 1994 by Sharon Tyler Herbst). NOTES : This is a great salad for company because all the components can be prepared well in advance and combined 30 minutes before serving. If you make your own croutons, cut the bread into 3/4-inch chunks. Theyll shrink during baking. Recipe by: Good Morning America
