Bread Salad

Bread Salad

It seems like it has been a while since I have posted anything to my blog. Life has been crazy, to say the least. And since I have been trying to lose a few pounds, I haven't been cooking a lot because, like most people, I tend eat what I make.

So, as the dark days of winter are finally gone and summer is almost here, I am getting more interested in cooking in my newly painted kitchen and using some of the new kitchen gadgets and pans that I treated myself to over the winter. Now all that is needed is a new grill! Our current grill is pretty much dead. And in vintage-Matt-fashion, the handle is secured with gray duct tape. It cracked in half when a strong wind tipped it over on our deck last summer.

Our local grocery store provides free recipes and are displayed with the ingredients needed to make the recipes. I found this recipe for Bread Salad that peaked my interest. I always adjust recipes to what I have on hand and to what I think my family would like, so that's the version you'll see below. This recipe can be made in the kitchen, or you could cook some of the ingredients on the grill. I made this in our kitchen in light of the current status of our grill.

If you try this and like it or have any suggestions, please let me know. I always wonder how many people read my blog and try out my recipes. Hmmmmm.....

Bread Salad

• 1 loaf Italian bread - plain or Artisan
• 1 red bell pepper - chopped or cut into thin slices
• 1 yellow bell pepper - chopped or cut into thin slices
• 4 medium tomatoes - regular or Roma - diced
• 1/2 tsp. minced dried onion
• 1 cucumber - diced
• 1/2 tsp. garlic salt - regular or with parsley
• 1 tbsp. Extra-Light Virgin Olive Oil
• 1 or 2 pkgs. feta cheese - we really like feta cheese so I used 2
• 1 can black pitted olives - drained and halved
• 1 bag salad mix - I used spinach and red leaf mix
• 1 bottle Italian or Caesar dressing - or any flavor that would enhance the ingredients
• 1 pkg. fresh mushrooms - canned mushrooms are too mushy

Thinly slice the Italian bread and drizzle a few drops of olive oil on both sides of each slice. You can either very lightly toast them under a broiler or use a grill basket to toast them on the grill. Tear or cut the toasted bread slices into bite-size pieces and place in a large serving bowl.

Sautee the red and yellow bell peppers in a tablespoon of olive oil or place them in a grill basket and grill them. Don't overcook - they should still be crisp-tender - not mushy. Add the peppers to the bowl with the bread.

Dice the tomatoes and place in the bowl with the bread pieces. Sprinkle the minced onions into the bowl. Add the feta cheese, black olives and mushrooms. Toss the ingredients together lightly and then add the salad mix. Lightly toss again. You can put the mixture in the refrigerator prior to serving if necessary, but not for a long period of time. The salad is better served as soon as you add the salad greens/mix. Drizzle your choice of salad dressing before serving.

Serve this recipe with a yummy Chardonnay or Pinot Grigio and VOILA! A great salad - just like in the restaurants!!