Monday, March 17, 2014


I LOVE bread salad and this one is so filling with it's beans that you can serve it as a main dish! 

3/4 lb sourdough bread, cubed (~8 cups)
2 TBSP olive oil
8 medium tomatoes, chopped
1 15-oz can white kidney beans, rinsed and drained
1 14-oz can artichoke hearts, rinsed and drained
1 cups thinly sliced roasted red peppers
1/2 cup fresh basil leaves, sliced
3 TBSP capers, drained
1/4 cup Greek olives, quartered

1/4 cup balsamic vinegar
3 TBSP minced fresh parsley
3 TBSP olive oil
3 TBSP lemon juice
2 TBSP white wine vinegar
1 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp dried oregano
1 garlic clove, minced

In a large bowl, toss bread with oil and place on baking sheet. Bake at 450 for 8 minutes. Cool.
Combine tomatoes, beans, artichokes, peppers, basil, olives, capers and bread.

Whisk dressing ingredients and drizzle over salad. Toss to coat. ENJOY!

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