September 24, 2016

Summer Bread Salad

Bread:
1 T. olive oil
1 T. butter
salt and fresh ground pepper, to taste
1-2 cloves garlic, minced
5-6 slices of bread, 1/2- to 1-inch cubes

Heat olive oil and butter in skillet. Add salt, pepper and garlic and stir for about 1 minute, until garlic is soft and fragrant. Add bread cubes and toss. Transfer to a small pan and bake at 300° for about 10 minutes, or until lightly toasted and browned.

Salad:
3 T. white balsamic vinegar
1/4 c. olive oil
1 small onion, minced
1/2 lb. green beans, trimmed to 1-inch pieces, steamed 2 minutes and cooled
2 small each zucchini and yellow summer squash, sliced, steamed 3 minutes and cooled
2 c. ripe cherry tomatoes, halved
1 cucumber, peeled, sliced and cut into 1/2-inch pieces
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
1 t. salt and pepper, to taste

Combine vinegar, olive oil and onion in bowl. Set aside to allow onion to soften. In large bowl, mix beans, zucchini, squash, tomatoes, cucumber, herbs and seasonings. Drizzle with vinegar/oil mixture. Let stand for flavors to meld. Adjust salt and pepper accordingly. Toss salad with prepared bread right before serving. Serves 6-8.

Jennifer Sylvester, Sand Lake