CABOT, Vt. — We're all trying to eat a little healthier this time of year, but that doesn't mean flavor has to be sacrificed. Salads are a great way to get in your veggies, but add different components that taste great. This Summer Bread Salad from Cabot Creamery has peppers, olives, and basil for flavor, bread to add substance, and sharp cheddar cheese that packs a punch. It's perfect as a weeknight meal or as a party side dish.
1/2 red onion, finely chopped
2 cloves garlic, peeled and mashed into a paste
2 tsp grated lemon zest
1/4 cup red wine vinegar
1/2 cup virgin olive oil
6 ripe plum tomatoes, seeded and chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 cucumber, chopped
1/2 cup Kalamata olives, pitted and halved
1 large loaf stale bread, cut into 1-inch cubes (if not stale, you can toast it on a baking sheet in the oven to dry it out)
4 ounces Cabot Sharp Cheddar, crumbled or finely diced
3/4 cup fresh basil leaves, shredded
salt & pepper to taste
Whisk together onion, garlic, lemon zest, and vinegar in large bowl. While still whisking slowly stream in olive oil until dressing is emulsified.
Add tomatoes, peppers, cucumbers, olives, bread cubes, cheese, and basil to the bowl. Toss to combine. Season with salt and pepper to taste. Let stand for 30 minutes at room temperature so all the flavors develop before serving. Enjoy!
This recipe is sponsored by Cabot Creamery.