Bread Salad Recipe

Name: Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 garlic clove, peeled; 2 or 3 flat anchovy fillets (preferably the ones prepared at home as below), chopped fine; 1 tablespoon capers, soaked and rinsed as described below if packed in salt, drained if in vinegar; 1/4 yellow sweet bell pepper; Salt; 1/4 cup extra virgin olive oil; 1 tablespoon choice quality red wine vinegar; 2 cups firm, good bread, trimmed of its crust, toasted under the broiler, and cut into 1/2-inch squares (keep the crumbs); 3 fresh, ripe, firm, round tomatoes; 1 cup cucumber, peeled and diced into 1/4-inch cubes; 1/2 medium onion, preferably of a sweet variety, such as Bermuda red, Vidalia, or Maui, sliced and soaked as described below; Black pepper, ground fresh from the mill

Servings: persons

1/2 garlic clove, peeled
2 or 3 flat anchovy fillets (preferably the ones prepared at home as below), chopped fine
1 tablespoon capers, soaked and rinsed as described below if packed in salt, drained if in vinegar
1/4 yellow sweet bell pepper
Salt
1/4 cup extra virgin olive oil
1 tablespoon choice quality red wine vinegar
2 cups firm, good bread, trimmed of its crust, toasted under the broiler, and cut into 1/2-inch squares (keep the crumbs)
3 fresh, ripe, firm, round tomatoes
1 cup cucumber, peeled and diced into 1/4-inch cubes
1/2 medium onion, preferably of a sweet variety, such as Bermuda red, Vidalia, or Maui, sliced and soaked as described below
Black pepper, ground fresh from the mill

1
Mash the garlic, anchovies, and capers to a pulp, using the back of a spoon against the side of a bowl, or a mortar and pestle, or the food processor.
2
Scrape away any part of the pulpy core of the sweet pepper together with the seeds, and dice the pepper into 1/4-inch pieces.
3
Put the pepper and the garlic and anchovy mixture in a serving bowl, add salt, olive oil, and vinegar, and toss thoroughly.
4
Put the bread squares together with any crumbs from the trimming in a small bowl.
5
Puree 1 of the tomatoes through a food mill over the bread.
6
Toss and let it steep, together with a little salt, for 15 minutes or more.
7
Skin the other 2 tomatoes, using a swiveling-blade peeler, and cut them into 1/2-inch pieces, picking out some of the seeds if there are too many of them.
8
Add the soaked bread squares and the cut-up tomato to the serving bowl, together with the diced cucumber, the soaked and drained onion slices, and several grindings of black pepper.
9
Toss thoroughly, taste and correct for seasoning, and serve.

1242

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 garlic clove, peeled, 2 or 3 flat anchovy fillets (preferably the ones prepared at home as below), chopped fine, 1 tablespoon capers, soaked and rinsed as described below if packed in salt, drained if in vinegar, 1/4 yellow sweet bell pepper, and more.

Yes, Bread 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.

Bread Salad

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