With the weather heating up just in time for summer break, it’s time to indulge in a cool, refreshing bread crumb salad. This recipe from An Edible Mosaic is both refreshing in taste and filling for a perfect afternoon meal. Made with fresh garden ingredients, we know you’ll fall in love with this salad!
Bread Crumb Salad
INGREDIENTS
Breadcrumb Topping
1 tablespoon olive oil
1 very small onion finely diced (or shallot)
1 large clove garlic grated on a microplane
4 tablespoons Panko breadcrumbs
1 1/2 teaspoons fresh minced thyme or rosemary (or 1/2 teaspoon dried thyme, rosemary, or dried Italian herb seasoning)
2 tablespoons fresh minced parsley
1/8 teaspoon salt
1/8 teaspoon black pepper
Lemon Olive Oil Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon crushed dried mint optional; or 1/4 teaspoon dried Italian herb seasoning
1 small clove garlic grated on a microplane
1 pinch salt
1 pinch black pepper
Salad
6 cups chopped Romaine lettuce or any lettuce you like
2 scallions thinly sliced (white and green parts)
1 cup canned chickpeas rinsed and drained
4 ounces fresh mozzarella cheese I used fresh mozzarella balls called bocconcini
1/4 cup good quality olives
INSTRUCTIONS
For the Breadcrumb Topping
Heat the olive oil in a small skillet over medium heat. Add the onion and sauté until tender and just starting to brown (about 3 minutes), stirring occasionally.
Turn the heat down to low and add the garlic and bread crumbs. Sauté until the garlic is fragrant and the breadcrumbs are light golden brown, about 2 minutes, stirring frequently.
Turn off heat and stir in the herbs and a pinch of salt and pepper. Cool completely.
For the Lemon Olive Oil Dressing
Whisk together all ingredients.
To Assemble
Divide the lettuce between 2 plates or bowls. On the top of each, scatter the scallions, chickpeas, mozzarella cheese, and black olives. Drizzle on the dressing, then top with the breadcrumb topping. Serve.
