Spring Bread Salad

Bread salads are simple in nature. Take some toasted bread and toss with some vegetables and a dressing. They become ethereal with a million pops of flavor from a smattering of different herbs. This recipe too should evolve throughout the year. In the summer use all the amazing tomatoes and beans and corn and on and on. In the fall use roasted roots and a richer vinaigrette.

With all simple recipes there’s no hiding crappy ingredients. Spring for wonderful bread like 9 Bean Rows Seedy Wheat or Sea Salt Fennel.

  • 5 slices crusty bread, torn into bite sized pieces
  • ¼ C olive oil
  • 1 bu radishes
  • ½ lb shelling peas, fresh or frozen
  • ½ bu asparagus
  • 2 C chopped herbs (parsley, cilantro, mint, lemon thyme, verbena, chervil, tarragon)
  • ¼ C apple cider vinegar
  • 2 T honey
  • extra olive oil for drizzling
  1. Toss the bread in olive oil and toast until golden and crunchy but with a soft center
  2. Slice the radishes and asparagus very thinly (a Japanese mandolin is the best tool)
  3. Combine the radishes, asparagus and peas
  4. Whisk together the vinegar and honey and dress the vegetables seasoning with salt and pepper
  5. Toss the vegetables with the bread (using all the residual olive oil) and herbs
  6. Taste and drizzle with more olive oil and salt and pepper as needed

This recipe is featured in the post:

Cooking with Herbs