Farmstand Herb Bread Salad



Makes 8 to 10 servings

Recipe from

Coastal Living


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


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.

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.

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.