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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources