Italian Chopped Salad in Warm Rosemary Bread Shells
Impress your guests with this refreshing salad that's tossed with a herb vinaigrette and served in a rustic bread bowl.
Ingredients
2 loafs (about 14 ounces each ) rustic rosemary Italian bread, cut in half lengthwise1 package (about 8 ounces) Italian blend lettuce, chopped (about 5 cups)0.5 cup chopped cucumber0.5 cup diced provolone cheese(about 4 ounces)1 small red onion, chopped (about 1/4 cup)0.5 cup olive oil2 tablespoons red wine vinegar1 tablespoon chopped shallot1 tablespoon chopped fresh Italian parsley2 teaspoons chopped fresh oregano leaves1 teaspoon chopped fresh basil leaves0.5 teaspoon sugar0.125 teaspoon freshly ground black pepper1 clove garlic, minced
Instructions
Remove the soft bread from the bread halves to a cutting board, leaving 4 (1/4-inch-thick) bread shells. Cut the soft bread into cubes.Place the lettuce, cucumber, cheese, red onion and cubed bread in a large bowl.Beat the oil, vinegar, shallot, parsley, oregano, basil, sugar, black pepper and garlic with a fork or a whisk in a small bowl. Add the dressing to the lettuce mixture and toss to coat.Divide the salad mixture among the bread shells. Serve immediately.
Italian Chopped Salad in Warm Rosemary Bread Shells
Impress your guests with this refreshing salad that's tossed with a herb vinaigrette and served in a rustic bread bowl.
Directions
Print
Remove the soft bread from the bread halves to a cutting board, leaving 4 (1/4-inch-thick) bread shells. Cut the soft bread into cubes.Place the lettuce, cucumber, cheese, red onion and cubed bread in a large bowl.Beat the oil, vinegar, shallot, parsley, oregano, basil, sugar, black pepper and garlic with a fork or a whisk in a small bowl. Add the dressing to the lettuce mixture and toss to coat.Divide the salad mixture among the bread shells. Serve immediately.
Ingredients
2 loafs (about 14 ounces each ) rustic rosemary Italian bread, cut in half lengthwise1 package (about 8 ounces) Italian blend lettuce, chopped (about 5 cups)0.5 cup chopped cucumber0.5 cup diced provolone cheese(about 4 ounces)1 small red onion, chopped (about 1/4 cup)0.5 cup olive oil2 tablespoons red wine vinegar1 tablespoon chopped shallot1 tablespoon chopped fresh Italian parsley2 teaspoons chopped fresh oregano leaves1 teaspoon chopped fresh basil leaves0.5 teaspoon sugar0.125 teaspoon freshly ground black pepper1 clove garlic, minced
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