Pine Nut Bread Salad
Pine Nut Bread Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 271
- Total Fat
- 22
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 350
- Total: 25 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 5 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 271
- Total Fat
- 22
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 350
- Total: 25 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 5 min
Ingredients
1 1/2 cups ciabatta bread, crusts removed, cut 1/2-inch thick slices
3 tablespoons olive oil
1 sprig fresh thyme
1 sprig fresh rosemary
1 pint cherry tomatoes
1/2 cup pine nuts, toasted
1/4 cup red onions, julienned
1 tablespoon aged balsamic vinegar
2 tablespoons torn fresh basil leaves
2 tablespoons torn fresh parsley leaves
2 tablespoons chopped fresh chives, about 1-inch pieces
Salt and freshly ground black pepper
Directions
- Preheat a grill. Brush the bread slices with 2 tablespoons olive oil, season with salt and pepper on both sides. Grill the bread on both sides until golden and crisp, remove from heat, cut into 1-inch cubes and put in a large bowl. Heat the remaining 1 tablespoon oil in a large pan over medium heat. Once the oil is hot add the thyme and rosemary sprigs, allow the herbs to infuse the oil. Put the tomatoes in a pan, toss until the skins split and become slightly charred, then put in bowl with bread. Add toasted pine nuts, red onions, balsamic vinegar and season with salt and pepper. Garnish with basil, parsley, and chives, toss together gently and serve.
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Mitzi M.
I have made this recipe for years and it is a favorite of my entire family.
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