Fresh from the garden: Summer Italian Bread Salad

What a wonderfully refreshing salad this is and I got to use fresh from the garden ingredients. I used my friends at a small group meeting as my guinea pigs. They certainly didn't mind since the salad turned out to be very delicious. It was such a big hit with the ladies, I suggested that my husband take the salad for lunch the next day. Instructed him how to assemble it & when he got home he gave it rave reviews. So of course I couldn't wait to repeat the salad. Our tomatoes from the garden aren't ripe yet so this morning we bought some home grown tomatoes from the local farmer's market. Made this for lunch and served it with panko coated talapia. I hope you try this recipe out, you will love it.

 Summer Italian Bread Salad

I wish you could smell the basil.

Serves 4
Prep time: 10 min.     Ready in: 30 min.
Ingredients
    •    1 (1 pound) loaf Italian bread
    •    1 cup chopped tomatoes
    •    1 cup cucumber - peeled, seeded and chopped
    •    1/2 cup chopped red onion (can use regular white onion)
    •    1 clove garlic, minced
    •    2 cups chopped fresh basil
    •    1/8 cup chopped fresh thyme
    •    1/4 cup olive oil
    •    2 tablespoons red wine vinegar (or balsamic vinegar)
    •    1/2 cup shredded or cubed mozzarella cheese (optional)
    •    Salt & pepper to taste

Directions

    1.    Pull apart or chop the bread into bite-size pieces. Coat in olive oil. Toast in oven.

   2.    In the prepared salad bowl, combine tomatoes, cucumbers, red onions, garlic, basil and thyme.  

    3.    Add olive oil and vinegar to lightly coat, toss refrigerate for 30min.

    4.    Pour salad over bread cubes when ready to serve, let sit for a minute or so.

    5.    Top with cheese, mix, and serve.