There are so many things that this salad can be. It can be vegan, paleo, low-carb, gluten-free, high-protein… It all depends on what you add to it.
I made some baguettes a few weeks ago that I wasn’t thrilled with. They’re prefect for croutons though. If you prefer to avoid bread, quinoa or tofu would be great bread replacers. Or, if you’re eating gluten-free, your best gluten-free bread will be just perfect.
I love the combination of a really good quality olive oil like Bari's along with balsamic vinegar. But, a mixture of red wine vinegar and lemon juice, or balsamic and lemon juice would also be great. Customize it to make it your own!
This is one of my favorite ways to welcome summer. But, come fall or winter, just trade the summer veggies for some roasted winter ones and you’ve got a winner all year round.
Ingredients
- 3-4 C stale bread
- 1 t olive oil
- to taste salt
- to taste pepper
- ¼ to ½ C balsamic or red wine vinegar
- 1½ t dijon mustard
- pinch cayenne
- 2 cloves garlic, diced
- 2 T to ¼ C olive oil
- 3-4 T fresh herbs, chopped
- 4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, turkey, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)
Directions
- 1Pre-heat the oven to180C. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they're golden and toasty).
- 2Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
- 3Toss salad contents with dressing. Add bread just before serving.
