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Italian Chopped Salad in Warm Rosemary Bread Shells

Italian Chopped Salad in Warm Rosemary Bread Shells

5 1

Impress your guests with this refreshing salad that's tossed with a herb vinaigrette and served in a rustic bread bowl.

serves 4 people

Ingredients

cost per recipe: $6.59

The price is determined by the national average.

  • 2

    loaves (about 14 ounces each ) rustic rosemary Italian bread, cut in half lengthwise

  • 1

    package (about 8 ounces) Italian blend lettuce, chopped (about 5 cups)

  • 1/2

    cup chopped cucumber

  • 1/2

    cup diced provolone cheese(about 4 ounces)

  • 1

    small red onion, chopped (about 1/4 cup)

  • 1/2

    cup olive oil

  • 2

    tablespoons red wine vinegar

  • 1

    tablespoon chopped shallot

  • 1

    tablespoon chopped fresh Italian parsley

  • 2

    teaspoons chopped fresh oregano leaves

  • 1

    teaspoon chopped fresh basil leaves

  • 1/2

    teaspoon sugar

  • 1/8

    teaspoon freshly ground black pepper

  • 1

    clove garlic, minced

view nutrition info

How to Make It

Remove the soft bread from the bread halves to a cutting board, leaving 4 (1/4-inch-thick) bread shells.  Cut the soft bread into cubes.
Place the lettuce, cucumber, cheese, red onion and cubed bread in a large bowl. Beat the oil, vinegar, shallot, parsley, oregano, basil, sugar, black pepper and garlic with a fork or a whisk in a small bowl. Add the dressing to the lettuce mixture and toss to coat. Divide the salad mixture among the bread shells.  Serve immediately.
Step 1

Remove the soft bread from the bread halves to a cutting board, leaving 4 (1/4-inch-thick) bread shells.  Cut the soft bread into cubes.

Step 2

Place the lettuce, cucumber, cheese, red onion and cubed bread in a large bowl.

Step 3

Beat the oil, vinegar, shallot, parsley, oregano, basil, sugar, black pepper and garlic with a fork or a whisk in a small bowl. Add the dressing to the lettuce mixture and toss to coat.

Step 4

Divide the salad mixture among the bread shells.  Serve immediately.

Recipe Tips

  • Tip: You can substitute 4 loaves (about 7 ounces each) petite rustic rosemary bread for the larger loaves.  Cut 1/4 off of the top of each loaf, then proceed as directed above.  Serve the bread tops with the salads.

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Ratings & Reviews

(1)
  • Shannon H.

    January 23, 2007

    Italian Chopped Salad in Warm Rosemary Bread Shells

    This is an incredibly good idea for a salad mix.

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