Bread Crumbed Salad Recipe

Name: Bread Crumbed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD CRUMB TOPPING:; 1 Tablespoon Olive Oil; 1 whole Small Onion, Finely Diced; 1 whole Clove Garlic, Grated On A Microplane; 4 Tablespoons Panko Breadcrumbs; 1-1/2 teaspoon Fresh Minced Thyme, Rosemary, Or Dill; 2 Tablespoons Fresh Minced Parsley; 1 pinch Salt; 1 pinch Black Pepper; FOR THE DRESSING:; 2 Tablespoons Olive Oil; 1 Tablespoon Lemon Juice; 1/4 teaspoons Crushed Dried Mint; 1 whole Clove Garlic, Grated On A Microplane; 1 pinch Salt; 1 pinch Black Pepper; FOR THE SALAD ASSEMBLY:; 6 cups Chopped Romaine Lettuce (or Any Lettuce You Like); 2 whole Scallions, Thinly Sliced (white And Green Parts); 1 cup Canned Chickpeas, Rinsed And Drained; 4 ounces, weight Fresh Mozzarella Cheese (I Used Fresh Mozzarella Balls Called Bocconcini); 3 Tablespoons Good Quality Olives

Servings: persons

FOR THE BREAD CRUMB TOPPING:
1 Tablespoon Olive Oil
1 whole Small Onion, Finely Diced
1 whole Clove Garlic, Grated On A Microplane
4 Tablespoons Panko Breadcrumbs
1-1/2 teaspoon Fresh Minced Thyme, Rosemary, Or Dill
2 Tablespoons Fresh Minced Parsley
1 pinch Salt
1 pinch Black Pepper
FOR THE DRESSING:
2 Tablespoons Olive Oil
1 Tablespoon Lemon Juice
1/4 teaspoons Crushed Dried Mint
1 whole Clove Garlic, Grated On A Microplane
1 pinch Salt
1 pinch Black Pepper
FOR THE SALAD ASSEMBLY:
6 cups Chopped Romaine Lettuce (or Any Lettuce You Like)
2 whole Scallions, Thinly Sliced (white And Green Parts)
1 cup Canned Chickpeas, Rinsed And Drained
4 ounces, weight Fresh Mozzarella Cheese (I Used Fresh Mozzarella Balls Called Bocconcini)
3 Tablespoons Good Quality Olives

1
FOR THE BREADCRUMB TOPPING: In a small skillet, heat the olive oil over medium heat; add the onion and saute until tender and just starting to brown (about 3 minutes), stirring occasionally. Turn the heat down to low and add the garlic and bread crumbs; saute until the garlic is fragrant and the breadcrumbs are light golden brown (about 2 minutes), stirring frequently. Turn off heat and stir in the herbs and a pinch of salt and pepper. Cool completely.
2
FOR THE LEMON OLIVE OIL DRESSING: Whisk together all of the dressing ingredients and set aside.
3
TO ASSEMBLE THE SALAD: Divide the lettuce between 2 plates or bowls. On the top of each, scatter the scallions, chickpeas, mozzarella cheese, and black olives. Drizzle on the dressing, then top with the breadcrumb topping.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE BREAD CRUMB TOPPING:, 1 Tablespoon Olive Oil, 1 whole Small Onion, Finely Diced, 1 whole Clove Garlic, Grated On A Microplane, and more.

Yes, Bread Crumbed Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bread Crumbed Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions