If you have a build-up of scraps of gluten-free bread in your freezer like I do, or tend to have bread dry out on you before you get to freeze it, don't throw it away yet - make bread salad!
It's very easy and delicious and a great way to use local summer produce. I love shopping at Sun Wing Greenhouses since they have the best variety of tomatoes and all their veggies are fresh picked each day.

Here is a recipe that a friend made for me recently from her Whitewater Cooks with Friends cookbook.


Basil vinaigrette

 - 2 garlic cloves, crushed
 - 1 1/2 tsp dijon mustard
 - 2 tbsp honey
 - 1/4 cup red wine vinegar
 - 1 tbsp balsamic vinegar
 - 2 cups of fresh basil leaves (must use fresh for this recipe)
 - 1/2 tsp salt
 - 1 1/2 tsp pepper
 - 1 cup olive oil


 - 6 cups of day old bread, cut into bite sized pieces (any of our breads would work for this and if you want a more rustic touch you could tear it instead of cut it into pieces)
 - 2 red peppers roasted and sliced into wide strips
 - 2 yellow peppers roasted and sliced into wide strips
 - 3 medium tomatoes, cut into wedges (we cut cherry tomatoes in half, about 2 cups)
 - 1/3 cup capers, rinsed
 - 4 anchovy fillets, chopped rough or whole (optional, we didn't use them)
 - 1/2 red onion, sliced into thin rings (or you could use green onions)
 - 2 cups fresh mozzarella boccancini balls, medium size quartered (you could use crumbled feta if you prefer something with a stronger flavour)

1/2 cup fresh basil leaves, for garnish


Combine all vinaigrette ingredients, except olive oil and blend in a food processor or blender.  Slowly stream in your olive oil in a steady stream until incorporated

Place bread pieces in a large salad bowl and toss with 1/2 cup of vinaigrette.
Let it sit 20 minutes.*

Add your peppers, tomatoes, capers, anchovies (if using), red pinion and fresh mozza and toss gently. Drizzle more vinaigrette - toss and serve up with fresh basil leaves to garnish.

*We mixed the veggies with the dressing first until shortly before dinner, then mixed in bread pieces about 15 minutes before serving. If your bread is still pretty soft, you can toast first for a bit in the oven or in a cast iron pan before making salad.