Busted Bruschetta Salad with Roasted Garlic Dressing
So, I’ve been wanting to do this salad for quite some time now, but just have not gotten around to it. It’ s perfect for these hot summer days, and being today was over 90 degrees in Minnesota, I thought there was no better time than the present. There’s not much to putting this salad together, and who doesn’t like easy in the summer? Most of the ingredients are ones that I have on hand, especially now that I have access to the fresh herbs I’ve grown this year. Speaking of fresh, I’m so proud of my first garden. It has taken off beyond my wildest dreams, and I cannot wait to create some scrumptious dishes with all my fresh vegetables. But, while they continue to grow, I will work with what I have, and I’m not complaining.
Busted Bruschetta Salad with Roasted Garlic Dressing:
For the bread:
5 c. , ciabatta bread cubed 1″ thick
2-3 Tbsp. olive oil
3 sprigs thyme
Preheat oven to 375 degrees.
In a large mixing bowl, toss together bread, thyme and olive oil. Spread evenly on a large baking sheet for 10 to 15 minutes, until golden brown. Stir about half-ways through. Let cool.
For the dressing:
1 head garlic
1 Tbsp. olive oil
1/4 c. sour cream
2 Tbsp. mayo
1/4 c. milk
1 Tbsp. lemon juice
salt and pepper, to taste
Preheat oven to 375 degrees.
To prepare the garlic, cut the top off the head, place on aluminum foil and drizzle with olive oil. Wrap tightly and place on baking sheet for approximately 45 minutes, until garlic has softened. Let cool.
In a blender, squeeze out the garlic, add the sour cream, mayo, milk, lemon juice, salt and pepper. Puree until you have a smooth consistency. Adjust the taste to your liking.
Additional ingredients:
18 cherry tomatoes, halved
4 oz. fresh mozzarella, cubed
2 to 3 Tbsp. fresh basil, chiffonade
To Assemble:
In a large mixing bowl, toss together the bread, tomatoes, mozzarella and basil. Add as much, or as little, of the dressing you would like, and toss to coat. Serve and Enjoy!
This looks amazing. I’m adding it to my to-do list!
Salad! Made from bread! I can get behind this…I bet you could add/subtract the other ingredients at will and still have a delicious dish (say swap red pepper for tomatoes, and so on…).
Thanks for a great idea/recipe.
Oh, you could totally modify it to your liking. There’s plenty of variations to a salad like this…that’s what makes it so great!
Thank you, and I hope you do!
What a great idea. I have basil growing in my garden too and was thinking of something to do besides pesto. I love this.