Italian Bread Salad

When we saw a movie in the park last week, one of my friends Angela brought a beautiful Italian Bread Salad to share. It looked so delicious, filling, AND healthy, so I had to snap a quick picture and ask how she made it. This mediterranean-style recipe is a great way to use up a leftover baguette or any crunchy bread you have lying around. No need to worry about exact portions, just use what looks right for you.

Italian Bread Salad

Zucchini
Cherry tomatoes
Whole grain bread
Fresh basil
Capers
Mozzarella cheese
Cannelini beans
Lemon juice
Balsamic vinegar
Extra virgin olive oil
Salt & pepper

Cut up the zucchini and cherry tomatoes into bite-sized pieces and place on a sheet pan. Drizzle olive oil on top. Roast the vegetables at 450 degrees for about 20-25 minutes until they begin to caramelize. Toast the bread and cut up into bite-sized pieces as well. Chop up basil and mozzarella cheese and place in a big salad bowl. Add the bread, zucchini, tomatoes, cannelini beans, and capers and mix everything together. In a smaller bowl, make a quick salad dressing using olive oil, balsamic vinegar, salt, pepper, and a little lemon juice. Drizzle the dressing on top of the salad, mix well, and serve. Tip: Feel free to add other ingredients such as red onions and olives. Sauteed tofu would also be a nice substitute for the mozzarella cheese.

Thanks so much to Angela for allowing me to snap a pic of her salad and share her easy recipe. What a perfect idea for a picnic in the park!

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