Mediterranean Bread Salad

It gets hot here in southern coastal Virginia...hot and sticky humid. The last thing I want to do is prepare and eat a hot meal. Heavy food in the summer is just not good for the digestive process. I don't like to spend lots of time preparing a meal, either, when there's stitching to be done....and there's always stitching to do! In comes the Mediterranean Bread Salad. This is basically a panzanella salad:  Italian style bread salad using stale bread and lots of tomatoes. To make the bread "stale" for this recipe, I bake sliced bread in the oven first to dry out, then cut it into cubes.

Any good quality, hearty bread can be used besides the whole grain boule that I often use. You don't have to be exact about the quantities, either, so it's a "loose" recipe...easy to prepare, casual and so summery! This recipe is a meal in a large bowl, refreshing, filling (but not too much) and absolutely delicious. Especially with a wonderful glass of Pinot or Merlot. You even have time (after putting it all together) to sit down and relax, perhaps with a light appetizer.

My husband and I can eat the entire recipe for our dinner. Depending on the amount of tomatoes, and bread (and the size of the cucumber) it can serve up to 4 people, especially if you decide to serve another dish along side.

The salad calls for good, luscious summer tomatoes just ripening. Imagine going out to your garden and picking those gorgeous, luscious sun-ripened tomatoes right off the vine (mine aren't quite ready yet.). You can substitute multicolored cherry tomatoes, too, just slice them in half.

And don't forget a fresh cucumber, straight from the farmer's market. And what's not to like about hearty, toasted bread.....I'm getting hungry just thinking about this!




Here's the recipe in full:

Mediterranean Bread Salad
1/2 loaf (about 3 cups when cubed, see below) high quality multi-grain bread
2-3 cups cut up tomatoes, (small wedges or half wedges)
1/2 avocado, cubed
1 cucumber cut into 1/2" cubes (peel if waxed)
1/3-1/2 cup Feta cheese, crumbled
1/3 cup pitted calamata olives, halved
1/4 cup fresh basil leaves, sliced in strips (chiffonade)
2-3 tablespoons fresh mint, chopped

Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1/8 to 1/4 teaspoon salt (sea salt is preferable)
freshly ground pepper to taste

1. Preheat oven to 350 degrees (yes, I know I said no heat but this has to be done). Cut the 1/2 loaf of bread into 1/2 to 3/4 inch slices. Spread on a cookie sheet and toast in the oven for 15 minutes total, but turn the slices over after 10 minutes. Let cool. Cut into cubes.
2. Whisk dressing ingredients in a small bowl until emulsified.
3. Place all other ingredients into a large serving bowl. Add the dressing and toss to coat; adjust salt and pepper if needed. Let sit for 15 minutes before serving to allow the toasted bread cubes to soak up the dressing. (This is the part where you get to relax with a light appetizer....)
4. Sit down to a wonderful, light meal that tastes of summer and it's garden delights!

We sat outside on our deck last night with our big golden retriever at our feet and ate the entire bowl of delicious salad...what a great meal on a cool summer night!