Have you ever gone out for a wonderful Italian dinner or just ordered in and had all this delicious garlic bread leftover? I do. A lot. I love garlic bread. With cheese, without cheese, nugget shaped, whole loaf. I am not picky. Butter, garlic, and salt on bread is amazing.
This salad is all about capturing the deliciousness of garlic bread dipped in balsamic vinegar and olive oil. I throw in a few other special twists like avocado because, really, avocado makes everything better. Fresh heirloom tomatoes grown in your back yard and fresh basil from the window box makes a quick and easy salad that uses up the garlic bread without increasing food waste.
I make one big salad with the dressing on the side and take it to work. No lettuce means it stands up well as a leftover and is perfect for my office lunch.
Alternatives to Try: Add some chopped up leftover chicken for extra protein or add a can of wash and drained cannellini beans for a healthy vegetarian option
What You Will Need:
- 1 Cup chopped up garlic bread (go for cubes about 1/2 inch per side)
- 1 cup of halved heirloom or fresh cherry tomatoes
- 1 half of a medium to large avocado (remove pit, dice, and scoop into bowl)
- 1 Tablespoon lemon juice
- 1/4 Cup shredded mozzarella
- 2 Tablespoons, diced red onion
- 8-10 large leaves of fresh basil (julienne or chopped)
- 1 Tablespoon shredded parmesan
- Kosher Salt and Pepper to taste
- Dressing: balsamic vinegar dressing or 2 Tablespoons balsamic vinegar /1 tablespoon extra virgin olive oil in a side cup to be added just before serving (try white balsamic for better color or a flavored one like fig for a twist!)
Directions:
1. Cut and prep the ingredients as listed above.
2. Add all ingredients except dressing to the salad bowl/storage container
3. Don't add the dressing until just before you are set to eat it or the bread and stuff will get soggy.
This salad is all about capturing the deliciousness of garlic bread dipped in balsamic vinegar and olive oil. I throw in a few other special twists like avocado because, really, avocado makes everything better. Fresh heirloom tomatoes grown in your back yard and fresh basil from the window box makes a quick and easy salad that uses up the garlic bread without increasing food waste.
I make one big salad with the dressing on the side and take it to work. No lettuce means it stands up well as a leftover and is perfect for my office lunch.
Alternatives to Try: Add some chopped up leftover chicken for extra protein or add a can of wash and drained cannellini beans for a healthy vegetarian option
What You Will Need:
- 1 Cup chopped up garlic bread (go for cubes about 1/2 inch per side)
- 1 cup of halved heirloom or fresh cherry tomatoes
- 1 half of a medium to large avocado (remove pit, dice, and scoop into bowl)
- 1 Tablespoon lemon juice
- 1/4 Cup shredded mozzarella
- 2 Tablespoons, diced red onion
- 8-10 large leaves of fresh basil (julienne or chopped)
- 1 Tablespoon shredded parmesan
- Kosher Salt and Pepper to taste
- Dressing: balsamic vinegar dressing or 2 Tablespoons balsamic vinegar /1 tablespoon extra virgin olive oil in a side cup to be added just before serving (try white balsamic for better color or a flavored one like fig for a twist!)
Directions:
1. Cut and prep the ingredients as listed above.
2. Add all ingredients except dressing to the salad bowl/storage container
3. Don't add the dressing until just before you are set to eat it or the bread and stuff will get soggy.
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