Try not to laugh…..
Yes, well I thought I was such a genius when I thought of this, Salad in a Bread Bowl. It has been on my mind for weeks, but I had to find the perfect bread….and I did…so today, lunch was Salad in a Bread Bowl. With it being so hot here in South Africa, salad is just a must !
Then, after lunch, I decided I would check to see if anyone else had done a Salad in a Bread Bowl, and …sure enough, they are out there…so I am not so much of a genius after all (lol). I didn’t actually read the recipes, but I could see from the pictures, that they did all differ, but it is fine….
I think any salad would do, so you could create your own invention….
Basically, this whole idea for me was inspired by another meal I do, and LOVE in a bread bowl (and yes, I promise, I will share it with you…you will die of love for this meal…but that will be for another day and another time….) Anyway, this whole idea is so simple, it is ridiculous. I find it different and it would really be such an awesome change if you are having people around and you are serving a salad. I mean, how unique is it to serve the salad in a great loaf of fancy bread, instead of the good ol’ salad bowl ? Hmmmmm??? and the bread just makes it look soooo pretty.
You serve it like a normal salad… I mean it IS salad, and then the crusty bread bowl, can be eaten as well, there and then, broken up for added crispy croutons… or just snacked on while you are yacking around the table, I mean, seriously…… this is a no brainer, it just has to happen. And, even better yet… one less bowl to wash !!! Bonus !!! 🙂
Now I have to admit it seems pretty weird me giving you quantities for the salad. It all is about the size of the bread that you are wanting to fill. So buy (or make) the fancy bread and go from there. Oh, and by the way, in my ingredients you will notice me including fresh herbs….Yip, try it ! They make such a Huge difference to the salad 🙂 .
Salad in a Bread Bowl
1 loaf of a fancy tasty bread to your liking (even go for a Gluten-Free Bread)
a little olive oil for the croutons and for basting the bread.
Dried herbs (I used dried origanum for the croutons)
a mixture of salad leaves
a combined handful of basil, rocket and mint leaves
1/2 red pepper, thinly sliced and cut in half
1/2 yellow pepper, thinly sliced and cut in half
1/4 cucumber, de-seeded and sliced
a handful of mini cocktail tomatoes
a handful of toasted sunflower seeds or nuts of your choice (optional)
1 – 2 crumbled disc of plain feta cheese
a salad dressing of your choice or freshly squeezed lemon juice
Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.
Cut around the top of the bread, a few centimeters in, to create a border. Then, gently take and scoop the middle out, this will be like a lid for the bread… Basically you will be hollowing out the bread, if that makes any sense…
Cut or break that bread ‘lid’ section, into pieces,to form rustic looking bread pieces. Place these onto a baking tray. Drizzle over olive oil, a scattering of pepper and some dried origanum. Using your hands mix well, so all the oil captures all sides of the bread. Place in the preheated oven until a light golden brown and crispy. Once done, remove from the oven and set aside.
Now, place the ‘bread bowl’ on the baking tray, Brush the inside and outside of the bread with a little olive oil, and place in the oven to crisp up a bit. It is up to you for how long you want it in for, according to your preference.
Whilst the bread is crisping up, prepare all your salad ingredients.
Once the bread bowl is done, remove from the oven and allow to cool.
Just before serving, assemble all your salad ingredients into the bread bowl and serve with a salad dressing of your taste, separately.
- Do not pour the salad dressing, if using, over the salad once in the bread bowl, as it could seep through and make the bread a bit soggy. Rather serve the salad dressing separately on the side, to drizzle over.
- Regarding to the tomatoes, I prefer to use the small cocktail tomatoes, that way, the juices of the tomato will not make the salad soggy.
- I prefer to cut my cucumbers in half lengthways and then scoop out the inner part which holds a fair amount of water. Again, to avoid the actual salad from becoming soggy.
- Even doing these few things for a salad going into a normal bowl, prolongs the crispness of the salad.