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
