Description
A refreshing and vibrant salad made with stale bread, fresh spring radishes, and a mix of herbs, perfect for utilizing leftover bread.
Ingredients
Scale
- 4 cups stale bread, cubed
- 1 cup fresh spring radishes, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Spread the stale bread cubes on a baking sheet and drizzle with olive oil.
- Bake for 10-15 minutes until golden and crispy.
- In a large bowl, combine the radishes, cherry tomatoes, red onion, basil, and parsley.
- Add the toasted bread cubes to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Notes
- Feel free to add other seasonal vegetables or herbs.
- This salad is best served fresh but can be stored in the refrigerator for up to a day.
- Adjust the dressing ingredients according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking and Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg