Bread salads are very popular in Italian cuisine and make a great use for leftover challah for Sunday lunch or dinner. What’s great about this salad is that you can prepare the summer-ripe tomatoes and dressing in advance, then simply grill the bread and mix in upon serving time. Sort of like the flavors of bruschetta but in salad format. For a dairy meal, add some feta or mozzarella cheese, if you like.
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- 3 ripe tomatoes
- 1 red onion
- ¼ cup fresh lemon juice (about 1 large lemon)
- ½ cup extra virgin olive oil (such as Colavita), divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup chopped fresh herbs, such as basil and oregano
- 1 loaf Italian bread, sliced diagonally into 2-inch slices
1. Dice tomatoes into desired size (we used grape tomatoes sliced in half). Slice red onion and place in bowl with tomatoes.
2. Juice lemon over tomatoes, then add ¼ cup evoo, salt, and pepper. Allow flavors to marinate together by covering and refrigerating for at least 4 and for up to 24 hours. Brush remaining evoo over bread and grill for 2 minutes on high, until bread is golden. Cut bread into large chunks.
3. Place tomatoes and onions in a serving bowl. Add fresh herbs and top with toasted bread. Alternatively, you can keep bread sliced and top with marinated tomatoes to serve bruschetta style, topped with fresh herbs.