Grilled Bread Salad

Serves: 
4

Grilled bread salad is a good alternative to green salad. The key to the dish is getting the bread to the perfect exture—soft with just a bit of crunch.

Ingredients

12 oz. day-old rustic bread, sliced 1⁄2-in. thick
1 zucchini, halved
1 red onion, thickly sliced
1 lb. red and yellow cherry and/or grape tomatoes, halved
4 oz. olives, pitted and halved
3⁄4 cup slivered fresh basil leaves
1⁄2-3⁄4 cup extra-virgin olive oil
2-3 tbsp. red wine vinegar
Salt and freshly ground pepper
Basil sprigs, for garnish

Steps

1. Lightly grill or toast bread slices and cut into 1⁄2-in. cubes. Grill zucchini and onion slices and cut into cubes.

2. In large bowl, lightly toss bread cubes, zucchini, onions, tomatoes, olives, and basil. Whisk oil, vinegar, and salt and pepper to taste; add to bread mixture, tossing lightly to
combine and evenly moisten. Let stand 15-30 min. to allow tomatoes to release some
of their juices. (Add more olive oil and vinegar if needed to moisten bread.)

3. To serve, portion salad into shallow bowls. Garnish with basil sprigs.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources