Bread Salad with Tomatoes, Herbs, and Ricotta Salata

Bread Salad with Tomatoes, Herbs, and Ricotta Salata
Photo by Karry Hosford

Ingredients

  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • ¼ cup red wine vinegar
  • + 21 more ingredients
    • 1 cup diced red onion
    • 1 teaspoon extra-virgin olive oil
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh basil
    • ¼ teaspoon salt
    • 1/3 cup water
    • 1/3 cup water
    • 2 tablespoons chopped fresh chives
    • 8 (1-ounce) slices sourdough bread
    • 1 teaspoon chopped fresh thyme
    • 4 cups cherry tomatoes, halved (about 2 pints)
    • 1 tablespoon chopped fresh mint
    • 4 cups cherry tomatoes, halved (about 2 pints)
    • ¼ teaspoon freshly ground black pepper
    • 8 (1-ounce) slices sourdough bread
    • ¼ cup red wine vinegar
    • 1 tablespoon chopped fresh mint
    • 1 cup (4 ounces) crumbled ricotta salata
    • 1 cup (4 ounces) crumbled ricotta salata
    • 1 teaspoon chopped fresh oregano
    • 1 cup diced red onion

Sprinkle bread with water; let stand 2 minutes. Carefully squeeze moisture from bread. Tear into 1-inch pieces. Let stand on paper towels 20 minutes. Combine vinegar, oil, salt, and pepper, stirring with a whisk. Combine ricotta and next 5 ingredients (ricotta through thyme) in a large bowl. Add ...

View full recipe at My Recipes

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