Italian Bread Salad
Ingredients
| For the basil vinaigrette | ||
| 1/2 cup extra virgin olive oil | ||
| 1/4 cup red wine vinegar | ||
| 1/4 cup fresh basil leaves, chopped | ||
| kosher salt and black pepper to taste | ||
| 2 cloves garlic, minced | ||
| For the bread salad | ||
| 2 tsp virgin olive oil | ||
| 1 small red onion, thinly sliced | ||
| 2 medium zucchini, cut lengthwise in half and sliced | ||
| 3 cups sliced mushrooms | ||
| 1 red bell pepper, cut into thin strips | ||
| 3 cups Italian bread, cubed and toasted | ||
| 1 head red leaf lettuce, torn into bite sized pieces | ||
| 1/4 lb sliced pepperoni | ||
| 1/2 lb mozzarella cheese, cut into 1/2 inch cubes |
- First prepare the basil vinaigrette. Add ingredients to a jar with a tight fitting lid, then shake to combine. Set aside.
- Heat oil in a 10 inch skillet over medium high heat.
- Cook onion, zucchini, mushrooms and bell pepper in oil for 4-5 minutes, stirring occasionally, until crisp tender. Drain.
- Place 1 cup of the bread cubes in a large serving bowl, then drizzle with 1/4 cup of the vinaigrette and toss to coat.
- Stir in vegetable mixture, remaining bread cubes and remaining ingredients, then toss.
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