Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Easy Mexican Bread Salad (Ensalada de Pan)
A simple and delicious Mexican-style bread salad that's perfect for beginners. Fresh vegetables are tossed with crispy bread cubes and topped with melted cheese and parsley. This dish comes together in minutes and makes a satisfying light meal or side dish.
15 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour2/10
Umami4/10
Spicy0/10
🥄 Texture
This salad offers a delightful mix of textures, from the crispy, golden bread cubes to the soft, juicy tomatoes and the slight crunch of diced carrots. The warm, slightly melted cheese adds a creamy texture that binds the salad components together.
👃 Aroma
The aroma is a fresh and inviting blend of toasted bread, the earthy scent of olive oil, and the subtle fragrance of fresh parsley. The vegetables contribute a light, garden-fresh scent that makes the salad even more appealing.
🍷 Pairs Well With
A light, crisp white wine such as Sauvignon Blanc or a citrusy, refreshing Mexican lager would complement the flavors and textures of the salad well.
🥗 Side Dishes
Grilled chicken or fish, a side of guacamole with tortilla chips, or a bean salad would make excellent accompaniments to this salad, rounding out the meal with additional protein and flavors.
Ingredients(8 items)
- 14 cups bread (cut into 1-inch cubes)
- 22 large tomatoes (diced)
- 32 cups lettuce (chopped)
- 41 cup carrots (diced or grated)
- 51 cup cheese (shredded)
- 62 tablespoons olive oil
- 71 tablespoon fresh parsley (chopped)
- 8Salt and pepper to taste
Nutrition Information(per serving)
285
Calories
10g
Protein
35g
Carbs
12g
Fat
Instructions
- 1
Cut the bread into 1-inch cubes and place them in a large pan over medium heat. Toast the bread cubes for 3-4 minutes, stirring occasionally, until they turn golden and crispy. Remove from heat and set aside.
- 2
While the bread toasts, prepare your vegetables: dice the tomatoes, chop the lettuce, and dice or grate the carrots. Place all vegetables in a large bowl.
- 3
Add the toasted bread cubes to the bowl with the vegetables. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together gently until well combined.
- 4
Divide the salad into serving bowls or plates. Top each serving with shredded cheese and fresh chopped parsley.
- 5
Serve immediately while the bread is still warm and crispy. The warmth will slightly soften the cheese on top.
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