Bread Salad

The great thing about bread salad is that there’s no need for a real recipe. It’s meant to use up leftover bread, veggies and herbs, and really anything else you’ve got. Here are some basic guidelines for making enough to feed four. Please note, the beauty of this recipe is that you can make all kinds of substitutions according to taste or what’s in your CSA box.

INGREDIENTS

About 4-6 tomatoes. You can’t have too many, so use all you want.

4-6 slices bread, sourdough is great, or half a baguette, or anything with a bit of substance. No white sandwich loaf, please!

2 cloves garlic

Half a dozen ears of corn

1-2 cucumbers, peeled, seeded and diced into large chunks

Extra virgin olive oil

Vinegar, Sherry is a great one

1 large head of lettuce, or several smaller heads. Spring greens work well too!

Fresh mozzarella, or any other cheese you enjoy, torn or cut into pieces

Fresh basil, sliced thickly

Salt and Pepper to taste

METHOD

First, chop up your tomatoes, and put in a bowl with their juices.

Second, spark that grill and toast up that bread. (Or not, we’ve toasted our bread in the toaster or under the broiler when we don’t want to get the grill going) When it’s done, rub it with fresh garlic. The roughness of the toasted bread will “grate” the garlic right into the bread.

If you’d like, grill any of the vegetables you’re planning on using. They’re also all pretty great just chopped up raw.

Break toasted bread into bite size chunks, put in tomato bowl with a splash of oil and a little vinegar. Let the bread soak up the juices for a few minutes, then mix with your veggies. Add the lettuce.  Add some fresh mozzarella and basil if you have some around still. Season with salt and pepper to taste. Enjoy!

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