Wholesome loaves of sourdough bread or olive ciabatta bread are much relished fresh. But, a day or two later when they are not as soft, they turn into delicious bread salad or croutons.
This bread salad has a mix of Pugliese and olive ciabatta breads. Some roasted beets chopped into cubes plus some thinly sliced red onions add a bit of color and flavor, but can be left out for the traditional approach.
Fresh basil and tomatoes from the garden, plus some cubed Havarti cheese, drizzled with balsamic vinegar, olive oil and some pomegranate red wine vinegar make up this simple salad. Of course, fresh mozzarella can be used instead of Havarti.