Herb and Tomato Wheat Bread Salad
There is simply no better way to use up a rustic loaf of wheat bread - French, Ciabatta, or Sourdough are all a perfect back up note to juicy tomatoes and bright fresh herbs. Enjoy this wonderful alternative to potato or pasta salads at potluck's or BBQ's.
Tip: If fresh mozzarella is not available, use any soft, mild cheese, cubed.
Prep Time: 15 minutes
Cook Time: Toss with dressing 30 minutes to one hour before serving
Serves: 8-10 people
6 cups (1.5 L) bite size cubes of lightly toasted French, Ciabatta or Sourdough bread
1 ½ cups (375 mL) chopped, firm ripe tomatoes
1 cup (250 mL) halved bocconcini mozzarella
½ cup (125 mL) pitted black olives
½ cup (125 mL) thinly sliced purple onion
1 cup (250 mL) arugula
1 cup (250 mL) fresh basil leaves, chopped
½ cup (125 mL) fresh Italian parsley, chopped
¼ cup (60 mL) fresh oregano leaves, chopped
1 cup (250 mL) prepared oil and vinegar salad dressing (homemade or store purchased)
Coarse salt and ground pepper to taste
Cut bread into bite size cubes. If bread is still soft, toast in a moderate oven to slightly dry.
In a large salad bowl combine bread cubes, tomatoes, mozzarella, olives, onion, arugula, basil, parsley, and oregano. Keep refrigerated until ready to toss with dressing.
Up to one hour and at least 30 minutes prior to serving, toss with salad dressing to moisten, but not make bread mushy. Leave at room temperature until serving.