Bread Salad with Tomatoes and Feta
Serves: 6 to 8
The Lebanese version of Italy’s bread salad. While traditional recipes call for pita, this version uses artisan bread, grilled and ready to absorb some of the dressing made with reduced pomegranate juice.
Ingredients
PreparationIngredients
- 1 16-ounce bottle pomegranate juice or 1 tablespoon pomegranate molasses Add to list
- 4 slices artisan bread, brushed with olive oil and grilled until lightly brown Add to list
- 2 cups halved cherry tomatoes Add to list
- 1 cup peeled, seeded, cubed cucumber Add to list
- 20 Kalamata olives, pitted, torn in half Add to list
- 1 head Romaine lettuce, cut into bite-size pieces Add to list
- 1 cup chopped Italian parsley Add to list
- 1/2 cup chopped mint Add to list
- Juice of 1 lemon or to taste Add to list
- 2 tablespoons extra-virgin olive oil, or more if needed Add to list
- Salt and pepper to taste Add to list
- 1/3 cup sheep’s milk feta Add to list
Preparation
In a small saucepan, heat the pomegranate juice over high heat. Reduce the juice by simmering it until it becomes a thickened “molasses." (Skip this step if using bottled pomegranate molasses).
Cut the grilled bread into medium-sized cubes. Mix in a bowl with the tomatoes, cucumber, olives, Romaine, parsley and mint.
In a small bowl, whisk together the lemon juice, olive oil and 1 tablespoon of the pomegranate “molasses.” Pour over the salad, add salt and pepper to taste, and top with the feta.
Recipe by , PCC Cooks instructor
Source: PCC Sound Consumer, July 2010
Comments
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Pasta with eggplant, mushrooms and fresh mozzarella
I prepared this recipe yesterday and it was delicious. However, I had trouble with the mozzarella cheese in that (1) it clumped up quite a bit in the stirring, (2) was extremely messy serving at table from all those strings of cheese hanging, clinging, intractably suspended from serving utensils like some kind of funny rubber and (3) it was a nightmare getting rid of cheese globs out of the cooking pot and serving bowl. Threw away my rubber gloves with seemingly unremovable cheese stuck on.
Delicious, but at a price I didn't suspect. I'll use this recipe again, but highly modified. Romano, anyone?
October 02, 2011 at 08:17 AM — Beverly (not verified)
Reply: PASTA WITH EGGPLANT, MUSHROOMS AND FRESH MOZZARELLA
Hi Beverly!
We have updated the instructions so they flow better. Thanks for letting us know.
PASTA WITH EGGPLANT, MUSHROOMS AND FRESH MOZZARELLA:
http://www.pccnaturalmarkets.com/pcc/recipes/pasta-eggplant-mushrooms-and-fresh-mozzarella
All the best,
-Ricardo
October 06, 2011 at 02:50 PM — rrabago
Bread Salad with Tomatoes and Feta
The economics of this recipe puzzles me. It asks to reduce an entire 16-oz bottle of pomegranate juice then uses only one tablespoon of the yield. What is the full yield? More than one tablespoon? How much more? Could a part of the juice be reduced to yield the one tablespoon needed and, if so, how much, so that the rest of the juice could be drinkable in case there is no use for leftover molasses? This juice is pricey.
This recipe is delicious and I made it using a purchased pomegranate salad dressing. That, too, was pricey, but at least I knew the outcome for the entire bottle.
October 02, 2011 at 07:59 AM — Beverly (not verified)