This is the second recipe in my series for those of us who are lazy chefs. Check out recipe 1 here.
I enjoy making bread salad in the summer. It’s filling, and yet somehow still feels light and fresh to me. And preparing it does not heat up your kitchen in any way.
You’ll notice that I don’t include any quantities. That’s because, like most salads, it’s “to taste”. Feel free to modify it, of course. If your experiment works out, share it with us in the comments section!
Mediterranean Bread Salad
- Quality bakery bread (I use French or Italian, usually.)
- Feta Cheese
- Heirloom Tomatoes (If you’ve only eaten those bland red things they call tomatoes these days, and haven’t splurged on heirlooms, you haven’t lived.)
- Lemon juice
- Olive oil
Break the bread into bite-sized chunks, crust and all. Cut up the tomatoes, and add all the other ingredients in a bowl, then toss with olive oil as your dressing. Simple!
Note: Bread salad does not do well as leftovers, as the bread will get soggy, so only make the amount you will eat in one sitting. I usually get double everything (or leave half of everything), for day two. Because it’s that good.
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