You are going to want to grab a pen! No, seriously I think this is one of the best salad dressings I have made! Make it – thank me later! This Tuscan Bread Salad with the BEST Basil Vinaigrette is from a cookbook by Shelley Adams called Whitewater Cooks
I bought all three of her books a few months back and proceeded to lose misplace them. I actually re-ordered them because I searched everywhere with no luck. My husband cleaned the garage on the weekend and found them (go figure)! Why were they in the garage – don’t ask. I guess when the new ones come in someone will be getting a gift in the mail from me.
There are so many good recipes in these books but this Tuscan Bread Salad with the BEST Basil Vinaigrette especially this dressing….I’m in love – good thing I doubled my batch – basil dressing all week!
This salad would even be great without the bread – but you would have to rename it…Anyway, I made the salad as directed except I did not let my bread sit for 20 minutes in the dressing…I really hate soggy bread. I know the traditional idea of a bread salad is to allow the bread to mop up all that beautiful dressing – but I just really can’t get on the soggy bread bandwagon. When I make my bread salads I use day-old bread (so it’s a bit dry) and I actually add in just before serving with each individual serving so that I can save the leftovers without the bread getting too soggy the next day. But if you are feeding a crowd then go ahead and throw the whole lot in.
I’m posting the recipe as written in the book:
BEST Basil vinaigrette
– 2 garlic cloves, crushed
– 1 1/2 tsp dijon mustard
– 2 tbsp honey
– 1/4 cup red wine vinegar
– 1 tbsp balsamic vinegar
– 2 cups of fresh basil leaves (must use fresh for this recipe)
– 1/2 tsp salt
– 1 1/2 tsp pepper
– 1 cup olive oil
Salad
– 6 cups of day-old bread, cut into bite-sized pieces (it says to remove crusts, but I don’t feel necessary – also use a nice bread for this)
– 2 red peppers roasted* and sliced into wide strips
– 2 yellow peppers roasted* and sliced into wide strips
– 3 medium tomatoes, cut into wedges
– 1/3 cup capers, rinsed
– 4 anchovy fillets, chopped rough or whole (Optional, only if you like them)
– 1/2 red onion, sliced into thin rings
– 2 cups fresh mozzarella bocconcini balls, medium size quartered (I used the small ones and left whole)
1/2 cup fresh basil leaves, for garnish
Method:
Combine all vinaigrette ingredients, except olive oil and blend in a food processor or blender. Slowly stream in your olive oil in a steady stream until incorporated
Place bread pieces in a large salad bowl and toss with 1/2 cup of vinaigrette (I didn’t do mine this way but you can if you wish) Let it sit 20 minutes
Add your peppers, tomatoes, capers, anchovies (if using), red pinion and fresh Mozza and toss gently/ Drizzle more vinaigrette (try not to drink it – seriously good) – toss and serve up with fresh basil leaves to garnish.
Really Really Good!
How to Roast Peppers
Roasting your own peppers is so easy. You can do it under the broiler or straight on your gas range if you have a gas cooktop.
For the oven method, place your peppers whole on a baking tray and roast until blackened and charred. Flip them halfway through cooking to roast on all sides.
Once they are roasted put into a bowl and cover with cling wrap. Let cool. Once they are cool you can peel the skin off easily (I usually do under cool running water. Remove the seeds and stems too. Then slice and use as needed.
For the gas top method, you turn on the burner and roast directly on top, using tongs to move them around until charred and blackened on all sides, then follow the same method as above to cool and peel.
Even if you don’t make this salad – make the dressing! Trust me!!
If you like this recipe you should try: Cacio e Pepe with Arugula
