Salads are great - they're healthy, easy to make and nutritious. If only they were a little more filling.
That's where bread salads are way ahead of their lettuce-based brethren. Since bread is high in carbohydrates - and fibre depending on the kind of bread - it makes for a more satisfying base than just greens.
Plus, bread salad also tends to have a richer flavour profile, as the bread cubes soak up any juices and vinaigrette.
Bread salads are also great for repurposing any stale leftovers that might otherwise go to waste.
For his version, cookbook author Tobias Henrichs throws in tomatoes, peaches and red onion for a wonderfully fruity, summery touch.
Ingredients for 2 servings:
- 200 g stale white bread or baguette
- 4 tbsp olive oil
- salt
- 500 g ripe tomatoes
- 300 g slightly ripe vineyard peaches (approx. 3 pieces)
- 1 tbsp pickled onion
Preparation:
1. Cut the bread into 2-3 cm cubes and fry over a medium heat in a pan with 2 tbsp olive oil for 3 to 4 minutes until the cubes are golden brown. Sprinkle with salt.
2. Cut the tomatoes into quarters or eighths, depending on their size.
3. Pit the peaches and cut into thin slices. Mix the tomatoes and peaches with 2 tbsp olive oil and salt.
4. To serve, mix the bread cubes with the tomatoes and peaches and divide between bowls. Sprinkle with the pickled onions.
The longer you leave the salad to sit, the more soggy the bread becomes. To maintain their crispiness, add the bread cubes just before serving.
If the peaches are very ripe and sweet, add a little lemon juice or vinegar to balance them out.
Herbs such as basil make the salad more complex and fresh.
