When you buy artisan bread from the bakery, it can be hard to use it all before it starts to stale. This yummy bread salad is a fantastic way to use up that bread and give it a delicious second life. Inspired by Italian Panzanella, this salad combines warm croutons with fresh veggies, olives, olive oil, and lemon juice.
Serve this bread salad as a colorful side dish. If you want to make it into a main meal, add tuna chunks and sliced hard boiled eggs.
Ingredients:
- 4 slices stale sourdough bread
- 1/2 teaspoon black onion seeds
- 1 cup heirloom tomatoes, in red, yellow and orange.
- 2 bell peppers
- 1/2 red onion, finely sliced
- 1/2 cup kalamata olives
- 2 tablespoons olive oil
- Juice of half a lemon
Instructions:
- Cut or tear the bread into rough chunks.
- Heat 1 tablespoon of the olive oil in a frying pan and add the bread and black onion seeds.
- Sauté the bread for 5-7 minutes until the edges are crisp and golden brown, stirring frequently to make sure all sides of the bread are heated. Place in a serving dish.
- Roughly chop the tomatoes and bell peppers.
- Assemble the salad with the bread, tomatoes, peppers, onion and olives.
- Drizzle with olive oil and lemon juice and toss well.
- Enjoy!
