Get Ready for the Latest Graze with Our Delectable Bread Salad

main

Even if May weren’t the merry month of salads, we’d still be celebrating all the tasty herbaceous combinations you can pack onto one plate. A favorite that I fix for my parents whenever I return home is bread salad. The best part of this recipe is definitely ripping through some day-old bread — and, let’s be real, nothing beats the taste of homemade croutons. There are many takes to this summer favorite, and while I prefer a crunch to my croutons, you can marinate these bad boys in your favorite seasonal dressing, and then switch up some of the toppings for your own crave-worthy rendition.

Ingredients for croutons:
1 day-old baguette torn into bite-size pieces
1/4 cup butter
2 cloves of garlic
Herbs de Provence

Ingredients for salad: 
2 cups of brussels sprouts cleaned, peeled, and halved
2 tomatoes (if you use those huge, killer beefsteak tomatoes, you might need less)
1 cup of red cabbage
1/4 cup olive oil
1/4 cup balsamic vinegar

ingredients

Begin by pre-setting your oven for about 350-degrees. Start tearing your bread into chew-friendly pieces, place on a cookie sheet, and set aside. Next, melt down your butter and brown the garlic. Sprinkle the Herbs de Provence in the butter to steep it, or add it after. Drizzle the mixture across the croutons and slide into the over for about 10 minutes.

The Bite on Time Kitchen Timer is perfect for helping set a toasty hue to the centerpiece of  your summer salad. And while you’re waiting for your croutons to bake, prep a skillet with a touch of olive oil for crisping the brussels sprouts. You’ll want to cook these down until they’re tender (about 10 minutes or so on medium heat, but you’ll need to keep a close eye so they don’t burn — there’s nothing worse than burnt brussels sprouts).

timer

Once your brussels sprouts are cooked to desired tenderness and your croutons are baked, combine your all your ingredients (sprouts, tomatoes, cabbage, and croutons) into a mixing bowl and evenly toss with the oil and vinegar. Let the salad sit for a few minutes (maybe about 10 or 20 — not too long because it’s time to eat!) so the sprouts and croutons can soak up the dressing and then dig in.

+ Try our take on this fast and fun summer favorite, and let us know how you like to mix it up in the kitchen!

Share:FacebookPinterestTwitterGoogle+tumblr

About Amy K.

Born in the basement of the Alamo, Amy is a native Texan who enjoys a good book, a loud song, and the presence of fuzzy creatures. When she's not writing, you can find her sifting through stacks of vinyl, or combing racks of vintage wares.

No comments yet.

Leave a Reply