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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Rachel Rae’s Bread Salad Recipe

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This recipe for Rachel Rae’s Bread Salad is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 loaf of day of sourdough bread, cut into large chunks
1/4 cup olive oil
2 Tbsp. red wine vinegar
2 tsp. oregano
4 medium ripe tomatoes, cut into wedges
1/2 red onion, sliced thin
1/2 cup crumbled Feta cheese
1/2 cup Kalamata olives
1 medium cucumber, peeled and sliced into thin rounds
Directions:
Directions:
Preheat oven to 300º. Place bread chunks onto a baking sheet and bake until kind of crispy (but not as hard as croutons) about 15 minutes. Mix olive oil, oregano, and red wine vinegar- set aside.
In a large bowl, combine the veggies, cheese, then the bread chunks. Toss with dressing and put onto plates.
Personal Notes:
Personal Notes:
This is only good the first day.

 

 

 

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