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Bread Salad

When I was a kid, we knew summer meant bread salad, a great, satisfying salad that used up all the leftover, stale bread in our house. Combined with lightly cooked veggies and a delicious, simple dressing, this salad could double as a main course. 


1 cup fresh or frozen corn kernels
1 carrot, very thin oblong pieces
1 red onion, thin half moon slices
1 small bunch broccoli rabe or other green, rinsed well, left whole
6-8 red radishes, thinly sliced
1-2 cucumbers, thinly sliced on the diagonal
12-15 oil-cured black olives, pitted, coarsely minced
several slices whole grain sourdough bread, cubed

1/2 cup extra virgin olive oil
2-3 tablespoons balsamic vinegar
2 teaspoons umeboshi vinegar
1 teaspoon sea salt
5-6 fresh basil leaves, finely minced 

Bring a pot of water to a boil. Blanche the corn for about 30 seconds, drain and place in a mixing bowl. Blanche carrot for about one minute, drain and add to corn. Blanche greens for about a minute, drain and cut into bite-sized pieces. Blanche red onions for about 30 seconds, drain and add to corn and carrots. Mix cooked greens, radishes, cucumbers and olives into the corn and carrot mixture.

Prepare the dressing by simply whisking the ingredients together until smooth. Adjust flavor to your taste. Stir dressing gently into vegetable mixture and fold in bread cubes. Set aside to marinate for at least one hour before serving. The longer the salad can marinate, the better the flavors will develop. Stir occasionally as the salad marinates. 

Makes 5-6 servings. 


Frey Vineyards
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