Grilled Sourdough Bread Salad

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Grilled Sourdough Bread Salad With Bacon, Arugula, Farm Tomatoes And Basil-Yogurt Dressing

By Christina McKeough

Serves 4

4 thick slices rustic sourdough bread, brushed with a little olive oil and grilled

1 large bunch arugula, stemmed and washed

2 large ripe tomatoes, large diced

4 slices thick-cut bacon, cooked and broken into bite sized pieces

Basil-yogurt dressing (recipe below)

Cut grilled bread while it’s still warm into a large dice. In a large bowl, toss bread with arugula, tomatoes, bacon and dressing. Serve immediately.

Basil-Yogurt Dressing

8 ounces plain yogurt

1 clove garlic, chopped

1 shallot, chopped

15 basil leaves

1 teaspoon mustard

1 tablespoon apple cider vinegar

3 tablespoons olive oil

Salt and pepper to taste

Combine all dressing ingredients in a food processor until smooth. Season with salt and pepper to taste.

Pair with Ravines Wine Cellars Dry Pinot Noir Rosé.

This recipe originally appeared in our Summer 2012 issue.

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