AIR-FRYER ITALIAN BREAD SALAD WITH OLIVES
This quick and flavorful salad recipe always gets rave reviews from my friends and family. It's a timesaver during the holidays, as it can be made ahead. -Angela Spengler, Niceville, FL
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat air-fryer to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 2 tablespoons over bread and toss to coat. Reserve remaining oil mixture., Place bread cubes on greased tray in air-fryer basket. Cook until crisp and light brown, 7-9 minutes, stirring occasionally., Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat. Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.
Nutrition Facts : Calories 308 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 365mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
ITALIAN BREAD SALAD (PANZANELLA)
Like so many Mediterranean bread salads, stale bread is combined here with red onion and tomato and dressed with vinegar and olive oil. It's like a bread salad version of gazpacho.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
- Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 419 milligrams, Sugar 7 grams, TransFat 0 grams
EASY ITALIAN BREAD SALAD
For a fresh-tasting side dish, Kathleen serves Italian Bread Salad. "This pretty blend is a snap to prepare. "For variety add whatever veggies you like, such as green or yellow peppers, zucchini, summer squash or sliced olives," she suggests.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Brush both sides of bread with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Cut into 1-in. cubes. , In a large bowl, toss the bread cubes, tomatoes, cucumber, onions and cheese. Divide among four lettuce-lined salad plates. In a small bowl, whisk the vinegar, garlic, basil and remaining oil. Drizzle over salads. Serve immediately.
Nutrition Facts : Calories 176 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
MID-SUMMER ITALIAN BREAD SALAD
Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.
Provided by Tamara
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Rub a peeled clove of garlic around a wooden salad bowl.
- Pull apart or chop the bread into bite-size pieces.
- In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 65.6 g, Fat 17.8 g, Fiber 5.1 g, Protein 11.9 g, SaturatedFat 2.9 g, Sodium 670.7 mg, Sugar 5 g
PANZANELLA (ITALIAN BREAD SALAD)
Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!
Provided by evelynathens
Categories Onions
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
- Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
- Place half of the bread in a wide, shallow bowl.
- Spoon half of the tomato mixture over the bread.
- Layer the remaining bread on top and then the remaining tomato mixture.
- Cover and refrigerate for 1 hour.
- Just before serving, toss the salad and adjust the seasonings with salt and pepper.
- If the bread seems dry, add a little oil or vinegar.
- Serve immediately.
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