Summer Bread Salad

More from this source
Martha Stewart
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

3 tablespoons champagne vinegar

1 medium shallot, finely chopped

Coarse salt

8 ounces green beans, trimmed

1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces

1 pound small ripe tomatoes, such as cocktail or cherry, halved

1 English cucumber, cut into 1/2-inch dice

2 tablespoons grainy Dijon mustard

2 tablespoons smooth Dijon mustard

1/4 cup loosely packed fresh basil leaves, coarsely chopped

1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped

Freshly ground pepper, to taste

1/4 cup plus 1 tablespoon extra-virgin olive oil

8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces

You might also like

Green Bean Salad With Mustard Vinaigrette
Real Simple
Breaded Eggplant With Arugula And Parmesan
Whole Living
Lazy Day Peanut Noodle Salad Recipe
101 Cookbooks
Coconut Quinoa + Spinach Salad
Sprouted Kitchen
Sweet Corn Salad Wraps
Cookie and Kate
Raw Kale Salad With Creamy Tahini Dressing
Cookie and Kate
Wild Rice Salad With Miso Dressing
Sprouted Kitchen
Asian Noodle Salad
Pamela Salzman
Beet Salad With Tangerine Vinaigrette
Cat Cora
Grilled Watermelon Salad With Feta,Mint And Lime
The Family Dinner