It’s Farmers Market season here in Tennessee and most of our fruits and vegetables along with baked goods will be coming from there throughout the summer(such as the bread I am using in this recipe). It is my absolute most favorite time of the year. My appetite isn’t as strong for many hot and time-consuming meals in the summer months. I love simple meals such as grilled chicken and hamburgers, salads(lots of salads), cold fruits, and a variety of mixed vegetables. My brother-in-law has been making this delicious bread salad for the past few years and it is always a hit. The recipe is adapted from celebrity chef Rachael Ray, but I love his version so much more than the original. It fits right in with all of the events and cookouts we go to throughout the summer! I promise your taste buds won’t be disappointed with this one. And don’t be frightened by the amount of or usage of bread. All bread isn’t necessarily bad, just remember to read the labels and be mindful of ingredients. You deserve some tasty bread in your life every now and then!

 

Bread Salad

Ingredients:

  • 5 cups bread, cut into bite size pieces. *I am using a tomato garlic loaf bread from my local Farmer’s Market, but when not accessible I use the organic italian loaf bread from my local Kroger bakery. 
  • 1/2 red onion – about 3/4 cup, chopped.
  • 1 container cherry tomatoes, about 1 1/4 cups. *directions below 
  • 2 tbsp red wine vinegar
  • 1/4 cup cold pressed, organic olive oil
  • 1 stem green garlic, chopped *or sub for a dash of garlic powder.
  • Pink salt & pepper to taste

Directions:

1.Preheat oven to 425 degrees. Line small baking sheet with parchment paper. Place all tomatoes in oven for about 10-15 minutes until they burst or get really soft. You can completely skip this step if you do not desire to roast the tomatoes. They taste good raw as well, it’s personal preference. If doing raw, simply cut into halves.

2.Cut bread into bite size pieces and place into large bowl along with finely chopped red onion.

3.Drizzle with red vinegar and olive oil, add chopped garlic or garlic powder, and salt and pepper.

4.Add tomatoes, toss everything to combine. Refrigerate for at least 4 hours. Serve cold.

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