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Bread Salad with Chili Lemon Dressing

Recipe for bread salad with chili lemon dressing inspired by Donna Hay
Course Salad
Author Cheri Liefeld

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 clove garlic crushed
  • Sea salt and cracked black pepper
  • 4 slices french bread
  • 1 1/2 cups arugula
  • 1 cup cherry tomatoes halved
  • Shaved Parmesan
  • 1/2 to 1 teaspoon crushed chili flakes
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • Kosher salt
  • Freshly cracked pepper

Instructions

  • Preheat oven to 350.
  • Combine the olive oil, garlic, salt, and pepper and brush the bread. Placed the bread on a backing tray and bake for 10-12 minutes or until crispy and golden.
  • While the bread is in the oven make the dressing.
  • Place the chili, extra virgin oil oil, and lemon juice in a bowl and stir to combine. Salt and pepper to taste.
  • Divide the bread, arugula, and tomatoes between plates, spoon over the chili dressing and top with the parmesan to serve.