Marcy’s Bountiful Bread Salad
Preparation Time: 25 mins
Cooking Time: 0 mins
Total Time: 25 mins
Servings: 6 main course servings
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) each salt, pepper, granulated sugar and minced garlic
1/4 cup (50 mL) extra virgin olive oil
1 tbsp (15 mL) chopped fresh basil leaves
1 pkg (125 g) Marcy's Gourmet Croutons
1/2 English cucumber
6 heirloom tomatoes, any colour, about 3 lb (1.5 kg)
1 Belgian endive
1 small red pepper
1/2 cup (125 mL) each snow peas and thinly sliced red onion
1/2 cup (125 mL) Kalamata olives
2 oz (60 g) Pecorino, Asiago or Parmesan cheese, shaved
Salt and pepper to taste
Whisk the vinegar, mustard, salt, pepper, sugar and garlic until well blended in a very large salad bowl. Whisking constantly, slowly drizzle in the oil until homogeneous. Stir in the basil.
Place the croutons in the bowl. Halve the cucumber lengthwise and slice into half-moons. Cut each tomato into wedges. Cut the endive into bite-sized pieces. Slice the red pepper into strips. Cut the snow peas in half on the diagonal. Add red onion and all the vegetable to the bowl with croutons.
Gently toss the ingredients to combine. Garnish with olives and cheese. Let the salad stand at room temperature for at least 15 minutes to soften croutons slightly. Season the salad with salt and pepper to taste, if necessary.
Tips:
1. For a heartier salad, add a can of tuna or a handful of diced grilled chicken.
2. Add up to 1 tsp (5 mL) addition red wine vinegar for a tangier dressing.
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