Rustic Chicken Bread Salad
This great recipe originally appeared in Food & Drink Summer 2003 magazine from the LCBO.
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INGREDIENTS
Nutrition- 6cups bite-sized cubes of hearty bread
- 3tablespoons white wine vinegar
- 1
- 1⁄2teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
- 1⁄3
- 6large plum tomatoes
- 1⁄2small red onion
- 1⁄2cup small black olives
- 10
- 2 -3
- 1⁄2cup shredded parmesan cheese
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DIRECTIONS
- Preheat oven to 450 degrees F (230 degrees C).
- Spread bread cubes in a single layer on a baking sheet.
- Bake 5 minutes; stir.
- Continue baking 3 to 5 minutes or until toasted.
- Cool.
- Whisk vinegar with garlic, salt and pepper, then add olive oil.
- Core tomatoes; cut lengthwise down the centre into bite-sized wedges.
- Place in a large salad bowl suitable for tossing.
- Cut red onion into rings and add to tomatoes along with olives and basil.
- Whisk dressing; pour over tomato mixture.
- Stir gently from bottom until well mixed.
- Leave at room temperature, stirring occasionally, until ready to use.
- When read to serve, add cooled bread cubes and chicken to tomato mixture; gently toss.
- Serve right away garnished with Parmesan cheese.
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