Since I have been baking so much sourdough, I figured it time to experiment with bread salad.
Katie at Thyme for Cooking is hosting Weekend Herb Blogging this week, so my bread experiment is my entry along with the herb basil.
I am still labor mouse typing so this post is short and sweet.
Bread Salad with Basil, Feta and Marsala Vinaigrette
Day old Bread Cubes
olive oil cooking spray
1/8 cup balsamic vinegar
3 tablespoons marsala cooking wine
2 teaspoons honey
salt to taste
place bread cubes on a cooking sheet and spray with oil. Sprinkle with salt and garlic powder. Place in a 400 degree oven for 10-15 minutes or until golden brown.
Chop all salad vegetables and then place the tomato and onion in a large bowl.
Whisk together all dressing ingredients and pour over the tomatoes in bowl.
Toss in your bread cubes and transfer to a serving dish.
Top the salad with the feta and basil. Serve immediately.