Cornucopia Bread Salad with Market Vegetables and More

Prep time
20 minutes
0 ratings

Here's a happy, no-cook mix of at-their-peak vegetables, fresh herbs, cheese and bread -- in other words, all your favorite farmers' market ingredients in one summer salad.

Start with vine-ripened tomatoes then layer the flavors almost any way you like: cucumbers or baby zucchini, provolone or mozzarella cheese, green onions or sliced globes of sweet Vidalias. You get the idea. Chuck in some fresh herbs and then let it all marinate in a pungent dressing. Just before serving, add some dried bread, which must be sturdy and dry enough to soak up flavors without getting soggy. If only fresh bread is on hand, dry it in a 375-degree toaster oven for 10 minutes then let it cool.


  • 2 cups chopped zucchini (and/or sweet red peppers, cucumbers, blanched beans, etc.)
  • 1 12 cups chopped tomatoes
  • 12 cup Organic Valley sliced cheeses, cubed (or Mozzarella or Provolone)
  • 14 cup sweet onions, sliced (or chopped green onions)
  • 12 cup chopped Organic Valley Smoked Sliced Ham (or 1/4 cup chopped olives)
  • 14 cup extra virgin olive oil
  • 3 tablespoons wine vinegar
  • 14-1 cup chopped fresh herbs basil (and/or mint, cilantro, parsley, etc.)
  • 2 teaspoons minced garlic
  • salt to taste
  • 5-6 cups bread, cubed, dried out or toasted (firm-textured, sourdough, pita, etc.)
  • freshly ground black pepper to taste


Toss all ingredients except bread in large bowl; let stand at room temperature to develop flavor, tossing occasionally, 1/2 to 1 hour.

Toss in bread and serve immediately.

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