Prep 20 mins
Cook 10 mins
This is a yummy bread salad the whole family adores. I like to toss in a bit of torn spinach or frisee just prior to serving. You can add crumbled bacon if you like. I also like to use a mix of hard breads; cheese, kalamata, garlic, sour dough. I don't usually measure the vinegar and oil. It's about 1 part vinegar to 2 parts oil. I sprinkle it over the bread trying to get vinegar on alot of the bites. When pulling stems from pepperocinis, let the juice drip in the mixture. Unsure of yield.
- 2 tablespoons garlic, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 large tomatoes, cut bite-size
- 1⁄4 cup red onion, chopped fine
- 1⁄2 cup kalamata olive, pitted and chopped
- 1 (14 ounce) can artichoke hearts, drained, chopped (optional)
- 1⁄2 cup fresh basil, minced
- sprinkling oregano
- 1⁄4 cup pepperoncini pepper, seeded, drained, minced
- 1⁄4 cup olive oil
- 1 loaf bread, day-old, about 5 C in 1-2-inch cubes
- 3 tablespoons vinegar, red wine or 3 tablespoons we like balsamic vinegar
- fresh parmesan cheese or asiago cheese, grated
- Mix garlic, salt, pepper, tomatoes, onions, olives, artichokes, basil, oregano, and pepperocinis together on baking sheet. Spread to a single layer. Drizzle with a little olive oil and broil until the tomatoes start to wilt.
- Toss the bread cubes with vinegar and oil. Let stand a few minutes to absorb the flavor. Arrange in a single layer on baking sheet and broil for a few minutes to begin toasting.
- Mix the broiled vegetables and bread cubes together. Just prior to serving add the cheese.
- Serve cold or at room temperature.