Invented by Italian cooks to use day-old bread, bread salad is a classic summer salad. Our version features toasted bread, salad greens, avocado, tomatoes and cheese in a balsamic dressing.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1 Tbsp. lemon zest
1/4 tsp. freshly ground black pepper
1 tsp. minced garlic, divided
2 ciabatta sandwich buns (3/4 inch thick), split
4 cups tightly packed baby arugula
1 large avocado, sliced
1 cup grape tomatoes, halved
2 Tbsp. balsamic vinegar
1/4 cup oil
1/2 tsp. sugar
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How do I make it ?
Heat oven to 400°F.
Place cream cheese on parchment-covered baking sheet. Spray with cooking spray; sprinkle with zest, pepper and 1/2 tsp. garlic. Bake 8 to 10 min. until lightly browned. Cool slightly.
Meanwhile, cut each bread piece diagonally in half; place on baking sheet. Spray with cooking spray. Bake 3 to 5 min. on each side or until golden brown on both sides.
Arrange bread, arugula, avocados, tomatoes and cream cheese on platter. Whisk vinegar, oil, sugar and remaining garlic until well blended; drizzle over salad.
Kraft Kitchen Tips!
Serve this colourful salad with grilled poultry or fish.
Toss tomatoes with 1/4 cup sliced black olives before adding to platter.
Calories From Fat
% Daily Value
Fat 32 g
Saturated fat 9 g
Cholesterol 40 mg
Sodium 370 mg
Carbohydrate 35 g
Fibre 5 g
Sugars 7 g
Protein 9 g
Makes 4 servings, 1/4 recipe (183 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.