Food & Cooking Recipes Salad Recipes Summer Bread Salad 2.5 (15) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 Bread salad tossed with a light champagne vinaigrette pairs perfectly with our Simple Salt-and-Pepper Grilled Chicken. Ingredients 3 tablespoons champagne vinegar 1 medium shallot, finely chopped Coarse salt 8 ounces green beans, trimmed 1 pound baby zucchini or regular zucchini, cut into ½-inch pieces 1 pound small ripe tomatoes, such as cocktail or cherry, halved 1 English cucumber, cut into ½-inch dice 2 tablespoons grainy Dijon mustard 2 tablespoons smooth Dijon mustard ¼ cup loosely packed fresh basil leaves, coarsely chopped ¼ cup loosely packed fresh flat-leaf parsley, coarsely chopped Freshly ground pepper, to taste ¼ cup plus 1 tablespoon extra-virgin olive oil 8 ounces ciabatta (about ½ loaf), torn into 1-inch pieces Directions Combine vinegar and shallot in a bowl; set aside to let shallot soften. Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain. Toss green beans, zucchini, tomatoes, and cucumber in a large bowl. Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.) Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving. Print