Za'atar Spiced Bread Salad
Bread Salad: Salad made of bread.
Can you understand why I'm so excited about this recipe? I know everyone is different but when I think "salad" I generally think of a healthy, green side dish I eat because I know it's good for me. Pairing the word "salad" with the word "bread" just changes everything for the better. And yes, it is a real thing!
The bread salad is made up of a crusty sesame bread, tomatoes, fresh mozzarella, chickpeas and some red onions. It's all tossed with a delicious (but simple!) dressing. To make things extra exciting, I added some za'atar to the dressing. Za'atar is a Middle Eastern spice mixture - mine is made up of thyme, sumac and sesame seeds. After making the salad, you will place it in the fridge for at least an hour. In that hour the bread will soak up that dressing and some of the tomato juice and it will be absolutely delicious. In terms of serving, I ate it along with pita and hummus while my husband (non-vegetarian that he is) ate it with some salmon.
In other news, we moved!!! I am thrilled the packing is over but now there's so much to unpack. I can't wait to photograph with all my fun props instead of the handful of dishes I have been working with these past weeks. Thanks for hanging in there everyone!
Za'atar Spiced Bread Salad
A bread salad made up of a crusty sesame bread, tomatoes, fresh mozzarella, chickpeas and some red onions all tossed in a za'atar dressing
Serves: 6 as a side
- 4 cups crusty sesame bread, cut into 1 inch cubes (I used 1/2 Iggy's Sesame Ficelle)
- 4 tablespoons olive oil, separated
- 1 clove garlic, minced
- 1 1/2 teaspoons Za'atar
- 2 cups cherry tomatoes, sliced in half vertically
- 2 cups Ciliegine Mozzarella (mini Mozzarella balls), halved if desired
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup thinly sliced red onion
- 1 tablespoon red wine vinegar
- Salt and pepper, for seasoning
- Preheat the oven to 400 degrees
- Toss the bread cubes with 1 tablespoon olive oil and season with salt and pepper. Place on a cookie sheet and cook until toasted and lightly browned - about 7 - 8 minutes but check often to make sure it doesn't burn. Set aside to cool
- Heat 3 tablespoons olive oil in a small skillet over medium low heat. Add the garlic and Za'atar and cook until fragrant (both the garlic and Za'atar) about 1 - 2 minutes. Set aside to cool
- Add the tomatoes, bread, mozzarella, chickpeas and red onion to a large bowl. Toss gently to combine
- Whisk together the seasoned olive oil and vinegar. Season with 1/4 teaspoon salt and pepper
- Toss the salad with the dressing and cover with plastic wrap. Place in the fridge for at least an hour before serving
