This is a Sponsored post written by me on behalf of Pompeian. All opinions are 100% mine.
When Pompeian Vinegars approached me about using their delicious Red Wine Vinegar to make a homemade salad dressing, I was SO excited. Scared and excited. I’ve wanted to tackle making salads for a long time now. I know, they sound like about the easiest thing to make in the kitchen, but for some reason, I felt intimidated. Since May is National Salad Month, I decided it was about time I give some salads a try. Zesty Bread Salad with Meyer Lemon Vinaigrette is easy, delicious and fresh. Perfect for summer.
Bread Salad…different, right? Its for girls like me that are teetering on the edge of healthy cooking. The veggies and light vinaigrette are totally healthy…the bread is more of a ‘my kind of healthy’. I’m halfway there. Give me some credit! :)
Pompeian Balsamic Vinegar has been a favorite at our house since we got married. Pat loves nothing more than a simple caprese salad with Balsamic Vinegar. You can’t beat the quality and price of Pompeian. They have so many flavors and varieties of vinegar and oils.
I had never tried Pompeian Red Wine Vinegar, but I was so excited to use it in my first ever homemade salad dressing. It’s zesty and full of flavor, perfect with all of these colorful veggies. It was absolutely delicious mixed with the suble flavor of the fresh Meyer Lemon Juice. SOOO good.
May is the perfect month to celebrate salads. Fresh vegetables are ripe and in season, the weather is warmer, and people are looking to lighten up their menus.
This salad would make the perfect side dish, or perfect meal, on any summer day. You could switch up the veggies for any of your favorites. I chose to use cucumbers, yellow peppers, tomatoes, and red onion. Pat hates anything onion, but he still loved this salad. I think it was the Meyer Lemon Vinaigrette. Just so so good!
For additional recipe ideas, you can visit the Pompeian website. They have recipes for salads, full meals, and even desserts! So many recipes can be dressed up using Pompeian Vinegars and Oils. You can also check them out on Facebook, Pinterest, Instagram, and Twitter. Use hashtag #DressingItUp to see other awesome recipes for Salad Month! There are so many that I can’t wait to try.
Happy Salad Month!!
- 1 loaf Sourdough Bread (or other rustic bread), cubed
- 1 cucumber, cut into centimeter thick slices
- 1 extra large, ripe tomato, cut into wedges
- 1/2 red onion, thinly sliced
- 1 yellow pepper, cut into thick strips
- grated zest and juice from 1 1/2 Meyer Lemons (if using a regular lemon, 1/2 the amount)
- splash of orange juice
- 1 1/2 garlic clove, crushed (or 1 tbs of prepared crushed garlic)
- 3 Tbsp. Pompeian Red Wine Vinegar
- 6 Tbsp. Pompeian Extra Light Olive Oil
- Salt and Pepper
- Herb & Garlic Seasoning (optional)
- Sea Salt
- Extra olive oil or olive oil spray for bread
- Preheat oven to 325F
- Place cubed bread on baking sheet and brush or spray with olive oil. Sprinkle with Herb and Garlic Seasoning and Sea Salt
- Bake bread for 12-15 minutes, or until browned (but not to full crouton level) :)
- While bread is cooking, cut and prep your veggies. Place in a bowl, mix, and set aside
- In a food processor, mix together vinegar, lemon juice and zest, orange juice, and 1 tsp. black pepper
- With food processor on low, mix in olive oil one tbsp at a time until well incorporated
- Transfer dressing to airtight container.
- Mix bread in with veggies and pour dressing over all, mixing with your hands.