Description
This easy, delicious salad is simply made with left over (or fresh!) sourdough bread, juicy heirloom tomatoes, a handful of autumn produce, and tossed in an apple cider vinaigrette. Vegetarian/vegan!
Ingredients
Units
Scale
FOR THE SALAD
- 4 cups rustic sourdough baguette, cut into cubes
- 2 lbs large heirloom tomatoes in varying colors, cut into bite sized chunks
- 1 English cucumber, quartered and sliced
- 1/2 red onion, thinly sliced
- 2 red apples, diced (I used Gala and Honey Crisp apples)
- 1/4 cup dried cranberries
- 1/4 cup pomegranate arils
- 2 tablespoons fresh basil, roughly chopped
- 2 tablespoons fresh sage, roughly chopped
FOR THE VINAIGRETTE
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Pinch of salt and black pepper
Instructions
- If using fresh bread: Preheat oven to 300˚F. Place bread cubes on a baking sheet and drizzle with 1 tablespoon olive oil and a pinch of salt. Bake for 15 minutes, until dried out and crunchy. Remove and set aside to cool. If using stale bread, skip this step.
- In a large mixing bowl, toss tomatoes, onion, and cucumber together. Set aside to rest while making the vinaigrette.
- Make the vinaigrette: Combine all ingredients and whisk together until thoroughly combined.
- Add the dried bread cubes and vinaigrette to the tomato mixture. Add apples, dried cranberries, and pomegranate arils. Toss until thoroughly combined.
- Let the salad sit for at least a ½ hour, or up to 4 hours, to let dried bread infuse with the salad juices. Stir occasionally if desired to keep vinaigrette thoroughly mixed.
- Add basil and sage just before serving plus salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
