Summer Bread Salad Recipe by Elizabeth Kelly

Summer Bread Salad Recipe by Elizabeth Kelly

Savory salads using leftover bread have been a staple of world cuisine for centuries. In Italy, chefs make panzanella with chunks of stale Italian bread, fresh tomatoes, basil and olive oil. Every home has their own version, possibly incorporating local ingredients like capers, onions or red wine. No matter what the mixture, though, the highlight is the once-crusty bread that soaks up the flavors and juices of the salad.

Fattoush is the Middle Eastern version of bread salad, making use of leftover bits of pita or flatbread. In-season ingredients are used to make a dish similar to tabbouleh, but with large chunks of vegetables like tomatoes and cucumbers, instead of the finely-chopped produce of its sister salad.

This bread salad combines the best of both the Italian and the Middle Eastern versions, using ingredients common in the States (especially in summer), with sharp cheddar for an even more American twist. Kalamata olives add a touch of the Mediterranean. The fusion elements make this a dish you could serve with food of almost any nationality.
You can view this recipe here: Summer Bread Salad Recipe by Elizabeth Kelly