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

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources