In the heat of the summertime neither man nor woman can live on bread alone. This Italian “Bread” Salad may sound odd at first but think about it: it’s like having a veggie sandwich that’s proportionally distributed on a plate. If you like crisp-crunchy ingredients in salads like I do, the pan-toasted ciabatta bread does the trick better than any crouton!
Summertime Bread Salad Recipe
1 clove garlic
3 Italian or rosemary ciabatta bread rolls cut in half (6 slices)
1 cup chopped tomatoes
1 cup cucumber – peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
1/8 cup chopped fresh thyme
1/4 cup olive oil
2 tablespoons balsamic vinegar
Rub a peeled clove of garlic around a wooden salad bowl.
Toast the ciabatta bread halves evenly on both sides in olive oil in a skillet until a golden crispy brown, then pull apart into bite sized pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil, thyme, and goat cheese. Add enough olive oil and vinegar to lightly coat, toss and serve.