School is almost out and the summer months are just around the corner. You know what that means right? Yes, you'll need a few simple recipes that can be made in a cinch so you can spend more time outdoors and less time in the kitchen.
Here's a quick summer friendly recipe that's easy to pull together, delicious for lunch or dinner, and great for entertaining with a few friends. Just pair with your favorite mocktail or a tall glass of infused water and enjoy!
Prep: 10 min
Cook Time: 8 min
Total Time: 20 min
Yield: 4 to 6 servings
Ingredients
6 square ciabatta rolls, cut into 1" cubes
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. crushed red pepper
2 cloves garlic, minced
1/2 pint grape tomato medley, halved
1 small red onion, thinly sliced
1 bell pepper, large dice
1/2 English cucumber, large dice
1/4 cup fresh Italian parsley, chopped
1/4 cup fresh basil, chiffonade (cut into thin ribbons)
Vinaigrette Ingredients
1 tsp. dijon mustard
1/4 cup white balsamic vinegar
1/2 cup olive oil
Kosher salt
Ground black pepper
Equipment
Chef's Knife
Cutting Board
Mixing bowls
Measuring cups and spoons
Cookie Sheet
Parchment paper
Large wooden spoon
Whisk or large fork
Directions:
Preheat oven to 400 degrees Fahrenheit.
In a mixing bowl, toss ciabatta cubes with olive oil, salt, pepper, and crushed rep pepper to coat.
Line the cookie sheet with parchment pepper and lay bread cubes in a single layer.
Bake in the oven for about 8 minutes until crisp and light golden brown. *Note: It is best to make sure the bread cubes are crisp since this will be mixed with a vinaigrette.
Using the same mixing bowl, make the vinaigrette by whisking the mustard, vinegar, and olive oil. Season lightly with salt and pepper to taste.
Add garlic, tomatoes, red onion, bell pepper, cucumber, parsley, basil and the bread cubes. Toss with the vinaigrette to coat and add additional salt and pepper to taste.
It is best to let the salad rest in the refrigerator, covered, for about 30 minutes to an hour to allow the flavors to marry.
During this rest period, take a few extra minutes to sear or grill a simple protein such as chicken, shrimp, or tofu to serve alongside the salad and make it a complete meal.
Now how simple, and delicious, was that! I love to toss in a few extra ingredients like avocado or pepino melon to compliment the flavors. You can even make this Mediterranean inspired by adding fresh mint, Kalamata olives, and feta cheese. The options are endless with such a simple, yet filling, salad.
Oh, and if you are watching your carbs, you can always replace the bread with a grain such as quinoa or couscous. As always, when you make this recipe, share your feedback and some of the variations you used to make yours amazing!
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