fresh rolls, dipping sauces, summer bread salad, and summer bean salad on a plate with labels.

Summer Bread Salad


6-8 Servings







Preheat the oven: 350 degrees 


2 cloves garlic, smashed and chopped 

  • 1/3 cup olive oil 
  • 1/3 cup red wine vinegar 
  • 2 Tbsp. Dijon, or mustard of your choice 
  • ½ tsp. salt 
  • ½ tsp. black pepper 


  • 5 thick slices whole grain or crusty bread, cut into 1 inch squares 
  • ¼ cup olive oil 
  • ¼ tsp. each salt and pepper 
  • 4 medium  tomatoes, cut into ½ inch pieces 
  • 1 large cucumber, quartered and sliced ½ inch pieces 
  • ¼ cup green onion or chives, chopped 
  • 1 ½ cups fresh beans, cut into 1 inch pieces 
  • 1 cup sweet peppers, cut into ½ inch pieces 
  • ¾ cup fresh basil, chiffinode 
  • ½ cup parsley, roughly chopped 
  • ½ tsp. salt 
  • ½ tsp. black pepper 
  • For garnish: parmesan cheese 


Make it: 

  1. Make the dressing by putting the first 6 ingredients into a small bowl or a jar with a tight fitting lid. Whisk or shake the dressing to combine and let rest while you make the rest of the salad. 
  2. Put the bread squares in a large bowl and pour over the ¼ cup of olive oil. Toss well and then sprinkle with ¼ tsp. of salt and pepper. Put this on a cookie sheet or 2 and put in the oven.  
  3. Bake for 5-10 minutes, stirring twice, to dry the bread and give it just a little color. Remove from the oven and let it cool completely 
  4. Into a large bowl, put all the rest of the ingredients, sprinkling this all with the ½ tsp. salt and ½ tsp. pepper. Toss them all together. 
  5. Pour the dressing over the vegetables and toss again. Add the bread and toss well. This needs to be served right away so the bread doesn’t get too soggy. 


ShapeIf you want to make this ahead of time, have the dressing, vegetables and bread kept separate and toss together when you are ready to eat. 

(206) 602-6845
2115 25th Ave S
Seattle, WA 98144

On the corner of 25th Ave S and S. Walker, next to the 2100 Building

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