This week's featured recipe and tips by:

Monique “Moe” Eveland


Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand. After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years. Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

Any grilled or roasted meat or seafood goes great with this! And a glass of wine, of course ...

This can be made lighter or heavier by using different breads.
We like to toast or grill our bread cubes for better texture!
Make this recipe your own by trying this recipe using other greens (like baby kale), using pancetta instead of bacon, or green olives instead of kalamata olives.

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Recipe

Healthnotes®
Recipe

Bread and Tomato Salad with Bacon

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Rating: 4.6/5 (5 votes cast)

Ingredients

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  • 6 strips good-quality bacon
  • 2/3 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups day-old Italian bread, cut into 1-inch cubes
  • 1 pint ripe cherry tomatoes
  • 1 red onion, sliced
  • 3 tablespoons minced Italian parsley
  • 1/2 cup pitted, diced kalamata olives
  • 16 ounces mixed greens

Directions

In a heavy skillet, fry bacon until just crisp. Remove and drain on paper towels.
Pour drippings into a small mixing bowl. Whisk in oil.
In another small mixing bowl, combine vinegar, lemon juice, mustard, garlic and salt and pepper. Whisk in oil mixture and adjust to taste, adding more vinegar or salt and pepper.
In a large mixing bowl, toss together bread and most of dressing, reserving 2-3 tablespoons. Let sit for 30 minutes.
To serve, add tomatoes, onion, parsley and olives and toss together lightly. Add remaining dressing, toss, taste and correct seasoning if necessary.
Spread greens on a serving platter and top with bread salad. Crumble bacon over salad and serve immediately.

Recipe from Central Market Shoreline - Culinary Resource Center
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