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Cuban Bread Salad

Cuban Bread Salad
  • ServingsServings


  • Orange Sherry Vinaigrette
  • 1/2 c. fresh orange juice
  • Pinch of kosher salt, to taste
  • 1/4 c. sherry vinegar
  • 1 c. extra-virgin olive oil
  • 1 tsp. toasted, freshly ground cumin, to taste
  • 1 tsp. toasted, freshly ground black pepper, to taste
  • 3/4 c. loosely packed California raisins
  • Bread Salad
  • 2 tbsp. Spanish olive oil
  • 4 slc. Cuban bread or other crusty, rustic bread
  • 1/4 c. coarsely chopped, mixed, fresh herbs, e.g., sage, basil, rosemary and/or thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 small tomatoes
  • 1/2 c. goat cheese
  • 2 medium tomatoes; ends removed, cored and cut into 1/4-inch slices
  • 2 tbsp. cilantro leaves, for garnish
  • 4 c. mixed greens, e.g., romaine, red leaf, radicchio, Bibb and/or Belgian endive



1 Pour orange juice into a small heavy saucepan. Set over medium heat and reduce by half to 1/4 cup. Remove from heat;. turn into medium bowl and whisk together with salt and vinegar.
2 Continue whisking and add olive oil, cumin and pepper. Adjust seasonings to taste. Measure raisins into a small bowl and add vinaigrette to cover; set aside. Reserve remaining vinaigrette.
Bread Salad
1 Heat olive oil in a cast iron skillet over medium heat. Sauté bread on both sides until golden. Remove from pan. Drain raisins and place in a large bowl.
2 Add greens, herbs and reserved vinaigrette, 1/4 cup at a time, tossing gently until mixed.
To Serve
1 Combine goat cheese, chives, salt and pepper to taste. Remove tops from small tomatoes; hollow out seeds, and fill with cheese mixture.
2 Arrange tomato slices in center of each serving plate; top with a slice of bread and about 1 cup of salad. Place a filled tomato on the side and garnish with cilantro. Serve immediately.

Source: Chef Norman Van Aken and California Raisin Marketing Board