Summer Fresh Bread Salad


Prep Time: 10 minutes

Serves 4 to 6


8 slices Canyon Bakehouse 7-Grain Gluten Free Bread

1/2 cup extra virgin olive oil

1/3 cup white wine vinegar

2 cloves garlic, minced

3/4 tsp salt

1/4 tsp freshly ground pepper

1/2 cup torn basil leaves

2 cups halved cherry tomatoes

2 cups chopped cucumber

1 yellow pepper, chopped

1/4 red onion, thinly sliced

1/2 bulb fennel, cored and thinly sliced

1 cup pitted black olives, halved


Preheat oven to 400°F. Cut bread in cubes. Arrange in an even layer on a parchment-lined baking sheet. Bake, stirring occasionally, for 8 to 10 minutes or until lightly golden brown. Cool completely.

Whisk oil with vinegar, garlic, salt and pepper. Stir in basil. Toss with tomatoes, cucumber, yellow pepper, red onion, fennel and olives. Stir in toasted bread cubes. Let stand for 10 minutes before serving.

Tip: Add a spicy kick to this salad with chopped pickled banana peppers.