Bread Salad with Tomatoes, Corn, and Pickled Onions

SERVES 6 AS A SIDE DISH

TIME: 30 MINUTES



The corn kernels are a decidedly American addi­ tion to this Italian

salad.

Bread salad makes a nice companion to classic summer picnic fare or a

meal

from the grill.



QUICK PICKLED ONIONS

1/2 cup red wine vinegar

1 tablespoon sugar

1/4 teaspoon salt

1/2medium red onion, sliced thin



BREAD SALAD

1 loaf rustic bread (about 1 pound), crust removed, remaining bread torn

into 1-inch pieces

2 tablespoons red wine vinegar

1/2 cup extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 ears fresh corn, husks and silk discarded, kernels removed with a knife

2 medium tomatoes (about 1 pound), cored and cut into 1/4-inch dice

1/4 cup packed fresh basil leaves, torn into small pieces



1. FOR THE PICKLED ONIONS: Bring the vinegar, sugar, and salt to a

boil in a

small saucepan over high heat. Add the onion and return to a boil. Remove

the pan from the

heat and cool to room temperature. Drain when cool and set the onions

aside.



2. FOR THE SALAD: Meanwhile, adjust an oven rack to the middle

position and

heat the oven to 375 degrees. Place the bread on a rimmed baking sheet

and

bake until dry but not browned, 13 to 15 minutes. Remove the bread

from the

oven and cool to room temperature.



3. Whisk the vinegar, oil, salt, and pepper together in a small bowl

until

smooth.



4. Place the cooled bread, corn, tomatoes, basil, and pickled onions in a

large bowl. Pour the dressing over the salad and toss to coat. Serve

immediately.

Tuscan Summer Bread Salad

(Panzanella)



2 tomatoes, cubed

1 cucumber, cubed

1 small red onion, thinly sliced

1 cup fresh basil, torn into small pieces

1/2 cup extra virgin olive oil

3 TB white balsamic vinegar

Salt and freshly ground black pepper, to taste

6 to 8 thick cut slices of sourdough bread, torn into bite size pieces



In a bowl, combine tomatoes, cucumber, onion, and basil. Drizzle with oil and

vinegar,

season with salt and pepper, and toss well.



Place half the bread in a wide, shallow wooden bowl. Spoon half the

vegetables over

bread.



Layer remaining bread on top and then remaining vegetables.



Cover and refrigerate 1 hour. Toss salad and adjust seasonings as needed. If

bread is

dry, add a little oil or vinegar. Serve immediately.



Makes 6 servings

Tomato Bread Salad

From Quick Cooking









While "bread salad" may sound unusual, you'll find that this blend

from Joan Gwynn of Watsonville, California is unusually good. A

simple dressing jazzes up a medley of bread cubes, tomatoes, basil

and red onion.





INGREDIENTS



8 cups cubed Italian or French bread



3 cups chopped tomatoes



1 cup minced fresh basil



1/2 cup thinly sliced red onion



1/2 cup olive or vegetable oil



2 tablespoons cider or red wine vinegar



1/2 teaspoon salt



1/2 teaspoon pepper



1 garlic clove, minced



SERVINGS 8



CATEGORY Salads



PREP 15 min.



TOTAL 15 min.







DIRECTIONS



In a large bowl, combine the bread, tomatoes, basil and onion. In a

small bowl, whisk together the remaining ingredients; drizzle over

bread mixture. Cover and let stand for 30 minutes before serving.

Yield: 8 servings.

Italian Bread Salad



Yield: 6 servings.



10 (1-inch thick) stale Italian bread slices, cut into 1-inch cubes

6 plum tomatoes, chopped

1 small purple onion, chopped

¼ cup chopped fresh or 1 tsp. dried basil

¼ cup chopped fresh or 1 tsp. dried oregano

Balsamic dressing



Combine first 5 ingredients. Add Balsamic dressing; toss gently. Let stand

20 minutes before serving.



Balsamic Dressing:

¼ cup balsamic vinegar

2 tbsp. olive oil

¼ tsp. salt

¼ tsp. pepper



Whisk together all ingredients in a bowl until well blended.

CHILI CORN BREAD SALAD



This make 12 generous servings - you might want to halve the

recipe as it should be served freshly made. Is a wonderful,

pretty, potluck or family reunion dish.



1 pkg. (8-1/2 oz) corn bread/muffin mix

1 - 4 oz. - can chopped green chilies, undrained

1/8 tsp. ground cumin

1/8 tsp. dried oregano

Pinch rubbed sage

1 cup mayonnaise

1 cup (8 oz.) sour cream

1 envelope ranch style salad dressing mix

2 cans (15 oz. each) pinto beans, rinsed and drained

2 cans (15-1/4 oz.) whole kernel corn, drained

3 medium tomatoes, seeded and chopped

1 cup chopped green pepper

1 cup chopped green onions

10 bacon strips, cooked and crumbled

2 cups (8 oz.) shredded cheddar cheese



Prepare corn bread batter according to package directions. Stir

in the chiles, cumin, oregano and sage. Spread in greased 8"

square baking pan. Bake at 400° for 20 to 25 minutes or until a

toothpick inserted near the center comes out clean. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix;

set aside.

Crumble half of the corn bread into a 13x9x2 " glass dish. Layer

with half of the beans, mayonnaise mixture, corn, tomatoes, green

peppers, onions, bacon and cheese. Repeat layers (dish will be

very full). Cover and refrigerate for 2 hours.



Makes 12 servings.

Tomato Bread Salad

From Quick Cooking









While "bread salad" may sound unusual, you'll find that this blend

from Joan Gwynn of Watsonville, California is unusually good. A

simple dressing jazzes up a medley of bread cubes, tomatoes, basil

and red onion.





INGREDIENTS



8 cups cubed Italian or French bread



3 cups chopped tomatoes



1 cup minced fresh basil



1/2 cup thinly sliced red onion



1/2 cup olive or vegetable oil



2 tablespoons cider or red wine vinegar



1/2 teaspoon salt



1/2 teaspoon pepper



1 garlic clove, minced



SERVINGS 8



CATEGORY Salads



PREP 15 min.



TOTAL 15 min.







DIRECTIONS



In a large bowl, combine the bread, tomatoes, basil and onion. In a

small bowl, whisk together the remaining ingredients; drizzle over

bread mixture. Cover and let stand for 30 minutes before serving.

Yield: 8 servings.