|
ingredients:
Serves 2-3 as a main course salad, 6 as a side salad
Bread
1-11⁄2 cups
bite-sized pieces torn from day-old sourdough bread
2 tablespoons olive
oil
Dressing
1⁄4 cup
olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1
clove garlic, peeled, crushed
1⁄2 tablespoon dried oregano
1⁄4 teaspoon
salt
Freshly ground pepper
Salad
4 mushrooms,
thinly sliced
2 tablespoons chopped red onion
1 (6.5- to 7.5-ounce) jar
marinated artichoke hearts, drained
1 pint cherry tomatoes, halved if
large
1⁄2 cucumber, peeled, seeded, cut into thick slices
1 stalk celery,
cut in thick slices
1 (6.5- to 7.5-ounce) jar roasted red peppers (not
marinated), sliced
1⁄2 cup black olives, pitted
1 cup shredded
radicchio
|
|
![light and easy]()
artichoke heart, cherry tomato, and bread salad
An easy salad to throw
together at the last minute; in fact, the dressing is mixed right in the salad
bowl. Day-old bread is best for this, but don’t add it until the last minute or
it gets soggy. For a main course salad, add flaked canned tuna or leftover
sliced roast chicken and a splash of olive oil. Serve the remainder of the
crusty bread alongside.
1. Preheat broiler.
Brush bread with olive oil and broil until crisp and lightly browned. Set
aside.
2.
Whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, 1⁄4 teaspoon
salt, and some freshly ground pepper in a salad bowl. Spear the garlic with a
toothpick as a reminder to remove it before serving.
3. Add mushrooms and onion
to the bowl. Stir to combine.
4. Marinate the mushrooms
and onion for at least 5 minutes. Add the artichokes, tomatoes, cucumber,
celery, peppers, olives, radicchio, and bread. Toss and taste for seasoning.
Remove garlic clove. Serve immediately.
 Stumble It!
Back to Light and Easy Recipes »
archive » |
