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!
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.
