Garlic Bread Salad
Crispy, golden garlic bread croutons meet vibrant garden-fresh vegetables in this irresistible Garlic Bread Salad—a delightful twist on the classic panzanella. Bursting with flavor, this salad features crunchy cubes of toasted baguette infused with aromatic garlic, perfectly paired with a refreshing mix of cherry tomatoes, cucumber, red onion, and mixed greens. A hint of fresh basil, a sprinkle of Parmesan cheese, and a zesty homemade dressing of lemon juice, balsamic vinegar, and olive oil make this dish a show-stopping centerpiece for any table. Ready in just 25 minutes, this easy recipe is perfect for a quick lunch, weeknight dinner, or an impressive side dish that steals the spotlight. Ideal for fans of hearty salads, garlic lovers, and anyone seeking a balance of fresh and indulgent flavors!
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Recipe Information
Ingredients
- 1 large Baguette
- 6 tablespoons Olive oil
- 3 cloves Garlic cloves
- 6 cups Mixed salad greens
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 0.5 cup Fresh basil leaves
- 0.5 cup Parmesan cheese
- 2 tablespoons Lemon juice
- 1.5 tablespoons Balsamic vinegar
- 0.75 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Slice the baguette into 1-inch cubes and place them in a large mixing bowl.
In a small saucepan, heat 4 tablespoons of olive oil over medium heat. Finely mince 2 garlic cloves and add them to the oil. Cook until fragrant, about 1 minute, and remove from heat.
Pour the garlic-infused olive oil over the cubed baguette, tossing to coat evenly. Spread the bread cubes in a single layer on a baking sheet.
Bake the bread cubes for 8-10 minutes, or until golden and crispy, stirring halfway through. Remove from the oven and let them cool completely.
While the croutons are baking, prepare the salad vegetables. Halve the cherry tomatoes, slice the cucumber into thin rounds, and finely slice the red onion.
In a large serving bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and fresh basil leaves.
Grate the Parmesan cheese and sprinkle it over the salad.
Prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, balsamic vinegar, 1 minced garlic clove, salt, and black pepper in a small bowl.
Add the cooled garlic bread croutons to the salad and drizzle the dressing evenly over the top.
Toss the salad gently to combine all ingredients. Serve immediately and enjoy!
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 36.5 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 849 mg | 65% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
