Yield
6 servings (serving size: 3/4 cup)

Summer vegetables at their peak and crisp garlic croutons are tossed together with a sweet corn vinaigrette to create this traditional bread salad. Serve immediately, while the croutons are still crisp.

How to Make It

Step 1

Prepare bread salad: Combine corn and 1/2 cup water in a small saucepan, and bring to a boil. Reduce heat, and simmer 10 minutes or until the corn is tender. Drain well.

Step 2

Preheat broiler. Combine bread cubes and garlic in a medium bowl; toss well to coat. Arrange bread cubes on a jelly-roll pan, and broil 5 minutes or until lightly browned, stirring once.

Step 3

Prepare vinaigrette: Combine vinegar and next 5 ingredients (vinegar through black pepper) in a large bowl. Add corn and remaining ingredients. Add bread cubes, and toss gently. Serve immediately.

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Ratings & Reviews

LisaEJ's Review

LisaEJ
May 11, 2010
great summer recipe....have made it as is and have added grilled shrimp to make it a main dish. Serve with a crisp pinot grigio or albarino. Delicious!!