Bread Salad with Currants and Pine Nuts Recipe

Name: Bread Salad with Currants and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dried currants; 1 tablespoon warm water; 1 teaspoon red wine vinegar; 2 tablespoons Champagne vinegar; 1/2 cup plus 2 1/2 tablespoons extra-virgin olive oil; Fine sea salt; Freshly ground pepper; 1/2 pound stale Italian-style bread, cut into large chunks; 1 tablespoon pine nuts; 4 scallions, thinly sliced crosswise; 3 garlic cloves, thinly sliced; 4 cups lightly packed small arugula leaves

Servings: persons

1 tablespoon dried currants
1 tablespoon warm water
1 teaspoon red wine vinegar
2 tablespoons Champagne vinegar
1/2 cup plus 2 1/2 tablespoons extra-virgin olive oil
Fine sea salt
Freshly ground pepper
1/2 pound stale Italian-style bread, cut into large chunks
1 tablespoon pine nuts
4 scallions, thinly sliced crosswise
3 garlic cloves, thinly sliced
4 cups lightly packed small arugula leaves

1
Preheat the oven to 450.
2
In a small bowl, soak the currants in the water and red wine vinegar until plumped, 10 minutes.
3
Drain.
4
In another small bowl, combine the Champagne vinegar with the 1/2 cup of olive oil and season the dressing with salt and pepper.
5
On a rimmed baking sheet, toss the bread with 2 tablespoons of the oil.
6
Bake for about 5 minutes, until lightly toasted.
7
Let cool, then tear the bread into bite-size pieces.
8
In a bowl, toss the bread with three-quarters of the dressing and let stand for 30 minutes.
9
Meanwhile, in a pie plate, warm the pine nuts in the oven for 2 minutes.
10
In a skillet, heat the remaining 1/2 tablespoon of oil.
11
Add the scallions and garlic and cook over moderate heat until softened, about 2 minutes; transfer to a large bowl.
12
Add the currants, bread, pine nuts and the remaining Champagne vinaigrette and toss.
13
Spoon the bread salad into a shallow 1-quart baking dish.
14
Cover loosely with foil and bake for about 15 minutes, until heated through.
15
Uncover and bake for a few minutes longer to dry out the top and brown the bottom.
16
Transfer the bread salad to a platter, toss with the arugula and serve.

404

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 1 tablespoon dried currants, 1 tablespoon warm water, 1 teaspoon red wine vinegar, 2 tablespoons Champagne vinegar, and more.

Yes, Bread Salad with Currants and Pine Nuts 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 Salad with Currants and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions