Saturday, August 10, 2013

BLT Bread Salad

This summer we are totally obsessed with bread salads. I swear we eat them at last once a week. Imagine my joy when I came across this recipe for a BLT bread salad in the August 2013 issue of Cooking Light. I've altered it slightly to take advantage of our garden.

Ingredients

Stale bread/ left over Italian bread cut into smallish pieces
3 ears fresh corn, cooked, kernels removed
4 cups heirloom cherry/ grape tomatoes
2 cups baby arugula
6 slices bacon, cooked and crumbled
salt and pepper
lemon juice
balsamic vinegar
olive oil
1/3 cup sliced basil leaves
2 teaspoons fresh chives
3 tablespoons mayonnaise

Directions

  1. 1. Spray bread with cooking spray and toast bread in broiler or on grill for 1- 2 minutes. Add bread and corn misture to a bowl.
  2. 2. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
  3. 3. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.
  4. 4. Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.

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