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“This is a yummy bread salad the whole family adores. I like to toss in a bit of torn spinach or frisee just prior to serving. You can add crumbled bacon if you like. I also like to use a mix of hard breads; cheese, kalamata, garlic, sour dough. I don't usually measure the vinegar and oil. It's about 1 part vinegar to 2 parts oil. I sprinkle it over the bread trying to get vinegar on alot of the bites. When pulling stems from pepperocinis, let the juice drip in the mixture. Unsure of yield.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix garlic, salt, pepper, tomatoes, onions, olives, artichokes, basil, oregano, and pepperocinis together on baking sheet. Spread to a single layer. Drizzle with a little olive oil and broil until the tomatoes start to wilt.
  2. Toss the bread cubes with vinegar and oil. Let stand a few minutes to absorb the flavor. Arrange in a single layer on baking sheet and broil for a few minutes to begin toasting.
  3. Mix the broiled vegetables and bread cubes together. Just prior to serving add the cheese.
  4. Serve cold or at room temperature.

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