I’m kind of obsessed with bread salad at the moment. It’s quick, easy, and amazingly delicious. It’s a great way to use up cooked or raw vegetables in the fridge and leftover pieces of crusty bread that only keep a day or two, but you feel sad about throwing in the compost.
Start by cutting up your vegetables into bit size pieces, uniformity isn’t important here. I used a braised beet that was hanging around in the fridge, some zucchini and onions I had grilled the day before, and tomatoes. I had a green tomato with a great citrusy flavor that went perfectly with the salad. I added feta and salami as well, but those definitely aren’t necessary. Toss your vegetables (and optional meats and cheeses) in a bit of sherry vinegar, olive oil and some salt and let it marinate while you cook the bread.
Cut the bread into bite size (you want everything to be easy to eat here) cubes and toss with a generous amount of olive oil and a pinch of salt. Heat a large sauté pan on medium high and toss in the bread, you want it to be a single layer for optimal browning, so cook it in batches if need be. Once your bread is nice and toasty looking toss it in with your vegetable mix. Add more vinegar, oil, and salt if you like, fresh herbs can be added at this point as well.