Bread Salad Recipe with Ideas from Italy
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
My bread salad recipe is on the program today and I have come up with something special for you.
Simply combine crispy fried bread cubes with blanched beans or asparagus with shrimp.
In the article you will find many tips and ideas for your new favorite Italian salad.
Table of Contents
1. Recipe Bread Salad
Here are the instructions, feel free to leave a cooking question or kitchen gossip at the end of the page using the comment function.
Italian Bread Salad
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 30 Min.
Simple guide to prepare bread salad in variants.
Italian salad dressing
|20||ml||white vine vinegar (or white balsamic vinegar)|
|5||Pinches||brown can sugar|
|2||Pinches||black ground pepper|
to toast to bread
Additions to the salad
|200||g||fine green beans (or asparagus)|
|100||g||arugula (or alternatively other lettuce)|
Mix vinegar, salt, pepper and sugar until the spices have dissolved.
Slowly add olive oil and water and stir vigorously.
This creates a creamy salad dressing.
Alternatively, you can prepare the salad marinade in a shaker with the hand blender.
Cut off the ends of the beans with a knife.
Cook the beans in boiling salted water until al dente.
Then cool quickly in ice water, drain and set aside in a bowl.
Add the dressing and let the beans marinate.
Cut white bread into cubes.
Fry the bread cubes in a pan with butter and olive oil until crispy.
Season to taste with salt, pepper and thyme.
Remove the prawns from the shell and remove the intestines from the curved top.
Dry the prawns several times with kitchen paper.
Sear the prawns on both sides in a hot pan.
Season with salt and pepper.
Add the lukewarm, fried shrimp to the beans and marinate.
Quickly fold half of the bread cubes into the salad and arrange on plates.
Arrange and serve
Add the remaining bread cubes and decorate attractively.
Serve quickly! I wish you a good appetite!
You can add and refine the Italian bread salad with fried fennel and zucchini, dried or fresh tomatoes, artichokes from a jar and freshly roasted almonds.
2. Calories (kcal) and Nutritional Values
3. Variants Tips for Bread Salad
Here I introduce you to some ingredients, that makes things clear and clear.
This bread salad is Italian-Mediterranean and perfect for when your friends are over!Tip from chef Thomas Sixt
Green beans are the basis for this salad, depending on the season, you could also prepare this salad with asparagus.
Shrimp are the second ingredient. Please get gray, uncooked shrimp, you can then fry them deliciously.
If you want it to go faster, I recommend tuna as an accompaniment.
For bread, I recommend an Italian white bread.
I briefly toast the bread slices or bread cubes in the pan.
Thyme and garlic as well as olive oil or butter make the bread really crunchy.
Roasted bread cubes taste more aromatic when seasoned with thyme and garlic!Ingredients tip from chef Thomas Sixt
4. Dressing Ideas for Bread Salad
Here you will find two variants for delicious and suitable salad marinade.
Most of the time I always prepare a whole glass with salad dressing.
This is practical because the dressing is then ready to hand in the fridge.
You can use a washed cucumber jar to mix the dressing, here is the overview:
- Pour 100ml of white wine vinegar or white balsamic vinegar into the glass
- Half a level teaspoon of salt
- Two teaspoons of sugar
- Some pepper.
- Shake the jar (with the lid closed) until all the spices are dissolved
- Then add 350ml olive oil and 50ml water.
- Shake the jar (with the lid closed) again until you get a creamy dressing.
This is a simple dressing, you can add finely chopped garlic (1/4 clove) and/or hot Dijon mustard (1 teaspoon) and refine your salad marinade individually.
Prepare the dressing or marinade for your bread salad first!Order of preparation Tip from chef Thomas Sixt
Dressing with wow effect
For a special dressing, get an old balsamic or cook a young balsamic into a balsamic ice cream.
After arranging the ingredients, you skillfully pull the ice cream over the salad.
You should at least marinate the beans in advance with some vinegar, salt, pepper, sugar and olive oil.
5. Tip: Only Fold in the Bread Shortly Before Serving
The bread cubes soften relatively quickly in the marinade.
So I marinate all the other ingredients first.
The prepared bread cubes are added at the end, just before serving.
I also always keep half of the bread cubes and put them on the prepared salad.
The guests or family should sit at the table when you marinate the salad, because the bread salad only tastes good when it is freshly prepared.
Fold the crusty bread into the salad just before servingCrispy guaranteed tip from chef Thomas Sixt
6. More Salad Recipes
Comments, Cooking Questions and Answers
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