Author Notes
Bread and salad! Two or my favorite things combined into one yummy treat. The versatility within the recipe is abundant. You can add many other components to the salad: red peppers, olives, feta cheese, spinach, etc. Utilize ingredients you have to turn it into something delicious.
This recipe also hold well over night, once it's been mixed. All of the flavors continue to work together as they set. —Erin Powell
Ingredients
- Sweet Onion Vinaigrette
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1 cup
sweet onion, diced
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1 tablespoon
minced garlic or green garlic
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1 cup
olive oil
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6 tablespoons
white balsamic vinegar
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1/2 teaspoon
pepper
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1/2 teaspoon
kosher salt
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1 teaspoon
sugar
- Bread Salad
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10 ounces
sourdough or French bread, thick sliced
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2 1/2 ounces
arugula
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1/4 cup
red onion, thinly sliced
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4 ounces
goat cheese, crumbled
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8 ounces
cherry tomatoes, halved
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1/2
English cucumber, diced
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sweet onion vinaigrette
Directions
- Sweet Onion Vinaigrette
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1. Chop onion and garlic in a small food processor until minced.
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2. In a medium bowl place minced onion and garlic, vinegar, sugar, salt and pepper.
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3. Slowly add in oil with an immersion blender or whisk by hand.
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4. Reserve for salad.
- Bread Salad
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Grill off the slices of bread. Cool and cut into bite sized cubes.
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In a large bowl mix: bread, arugula, onion, tomatoes and cucumber.
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Pour desired amount of dressing on the salad (I used about 1/3 of the dressing).
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Let sit for 30 minutes or more. Garnish with goat cheese and serve.
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