Italian Bread And Vegetable Salad
Description
This refreshing Italian Bread and Vegetable Salad combines the satisfying crunch of toasted garlic bread with the smoky sweetness of broiled bell peppers and crisp-tender summer squash. The dressing is a bright, tangy blend of red wine vinegar, tomato paste, and fresh basil, which ties all the flavors together beautifully. The addition of part-skim mozzarella cubes adds a mild, creamy texture that balances the acidity of the vinaigrette. Ideal for warm summer evenings, potlucks, or as a unique alternative to traditional pasta salads, this dish showcases seasonal vegetables at their best.Ingredients
Directions
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Preheat the broiler. Place the halved Italian bread cut-side up on a baking sheet. Broil 6 inches from the heat until golden brown, about 30 seconds per side.
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When the bread is cool enough to handle, rub the toasted cut sides with the cut garlic cloves. Cut the bread into 1-inch cubes and transfer them to a large mixing bowl.
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Place the bell pepper halves cut-side down directly on the broiler rack. Broil 4 inches from the heat for about 12 minutes, or until the skins are blackened and blistered.
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Remove peppers from the broiler and let cool until manageable. Peel off the blackened skins, discard seeds, and cut the peppers into 1-inch squares. Set aside.
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While the peppers cool, heat the olive oil in a large nonstick skillet over medium heat. Add the halved yellow squash, zucchini, and 1/4 teaspoon of the salt.
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Cook the squash and zucchini, stirring frequently, until they are crisp-tender, about 7 minutes. Transfer the cooked vegetables to the bowl with the bread cubes and toss to combine.
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Place half of the cut bell peppers (about 1/2 cup) into a food processor. Add the red wine vinegar, vegetable broth, tomato paste, and the remaining 1/2 teaspoon of salt.
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Process the mixture until smooth. Pour the pepper puree dressing over the bread and vegetable mixture in the bowl.
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Add the remaining cut bell peppers, chopped fresh basil, and cubed mozzarella to the bowl. Toss everything gently until well combined and coated with the dressing.
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Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow flavors to meld. Divide among four plates and serve chilled or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 887.1kcal
- % Daily Value *
- Total Fat 54.7g85%
- Saturated Fat 16.3g82%
- Cholesterol 52.5mg18%
- Sodium 4742.7mg198%
- Total Carbohydrate 73.9g25%
- Dietary Fiber 7.9g32%
- Sugars 15.0g
- Protein 30.1g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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