Tasty Moroccan Bread Salad
Sometimes I’m full of air- hot, cold and lukewarm lol- but in this instance I’m simply going to share this recipe.
I made this recipe MONTHS ago, but you know how it goes with photos, they just get buried in our phones sometimes. In any event, I was going through my phone for my New Years Purge and Print (HIGHLY recommend this act of printing the goodies and deleting them from my phone) and found these gems from a recipe that I had all but forgotten, but then I remembered.
I remembered how TASTY it was.
I remember how EASY it was.
I remembered how both my clients, their children AND extended family loved it.
Which suffice to say was enough of a reason to share it with you today.
Moroccan Bread Salad Gluten Free Modification
Challah Bread -> Gluten Free Bread
This recipe is quoted with Challah bread, which is both sweet and doughy, just a step below cake (if you ask me); that said, gluten free bread subs in like a dream, and it’s just as tasty.
One of the things I pride myself on is being able to cook for anyone, anytime; and this recipe reflects this. KNOW THIS, any recipe you find on the blog can be modified for anyone, no matter their taste or dietary restriction.
*excuse me while I step down from my soapbox*
You’ll love this recipe because it brims with flavour, it’s an exercise in make ahead meals (see below) and the WHOLE family will love it.
Moroccan Bread Salad
1 loaf challah bread, cut into bite sized cubes
2 tbsp za’tar spice
2 tbsp dried thyme
2 tbsp dried oregano
2 tbsp white and black sesame seeds, toasted
1 red onion, sliced and caramelized*
⅓ cup flat leaf parsley
1 large english cucumber, cubed
1 pint cherry tomatoes, halved
4 green onion, sliced
2 lemons, juiced
½ cup + 2 tbsp olive oil
Salt + Pepper, to taste
PREHEAT OVEN TO 400F.
Toss the bread cubes with 2 tbsp of oil, lay in an even layer on a baking sheet and bake for 5 minutes, or until brown. BE SURE to check continually to prevent burning.
In a bowl whisk the lemon juice with the remaining oil, oregano, thyme, za’tar and parsley. In another bowl, combine the green onion, tomato, caramelized onion and cucumber.
Season BOTH combinations with salt and pepper to your taste.
Combine the the combinations (lol, tongue twister), and once well combined toss with reserved toasted bread cubes. NOTE only add the bread if you are eating immediately.
Serve hot or cold!
MEAL PLANNING NOTES
Prepare all the ingredients UP TO 3 days in advance, but keep them separate until serving time. This is what makes this recipe a dinner party dream.
MAKE IT A MEAL
This is side dish, but add cooked shrimp or shredded chicken to make it more satisfying!
Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Make a HUGE batch of this if you can- DOUBLE OR TRIPLE THE RECIPE- and store them in the freezer for use whenever, wherever!