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Farmstand Herb Bread Salad

Yield Makes 8 to 10 servings


  • 12 ounces country-style Italian bread, cut into 1-inch pieces
  • 4 garlic cloves
  • 1/2 cup fresh basil leaves
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 6 tomatoes, seeded and cut into large pieces
  • 2 zucchini, cut into 1/4-inch slices
  • 1 large roasted yellow bell pepper, seeded and coarsely chopped
  • 1/4 cup capers, drained
  • 1/3 cup pitted kalamata olives

How to Make It

  1. Divide bread evenly between 2 baking sheets. Bake at 350º for 10 to 12 minutes or until golden brown, stirring occasionally. Set aside to cool.

  2. Combine garlic and next 5 ingredients in a food processor; pulse 5 to 6 times or just until chopped, stopping to scrape down sides. Add oil and vinegar, and pulse until combined.

  3. Combine bread, tomato, and next 4 ingredients in a large bowl; add dressing, and toss well. Let salad stand, covered, at room temperature 30 minutes before serving.