Line & lee Farmer's Market bread salad
serves 4 for dinner | 6-8 as a side
recipe note: easy
1 loaf of bakery bread (multigrain or italian) - cubed
1 pint patty pan squash - trimmed & diced
2 cloves garlic - minced
1 pint of cherry tomatoes (variety preferred) - halved
1 bunch lacinato kale - chopped
2 TBS red wine vinegar
4 TBS olive oil
1/2 tsp honey
1/2 tsp dijon mustard
s & p
cheese (such as feta or goat) - optional
preheat oven to 350 F. place bread cubes on a large cookie sheet with a rim. drizzle with a small amount of olive oil over the bread and season with kosher salt and fresh cracked pepper. place in oven for 7ish minutes or until sufficiently toasted. in the meantime, heat a medium-sized pan over medium-high heat, add a couple swirls of olive oil and add the patty pan squash. cook until slightly charred, slightly tender and still firm. add the garlic for the last 30 seconds of cooking. season with salt and pepper. in a large bowl combine the bread, squash, tomatoes, and kale.
to make the dressing, combine the red wine vinegar, olive oil, honey, salt and pepper in a jam jar with a lid or tupperware and shake until emulsified. toss the dressing with the salad. if using cheese, crumble on top of the salad. this salad will keep for one to two days in the fridge.