Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Mediterranean Bánh Mì Bread Salad with Herb Cheese Crumbles
A bold fusion dish that marries Vietnamese bánh mì flavors with Mediterranean panzanella salad. Crispy bread cubes are tossed with fresh tomatoes, lettuce, and carrots in a light vinaigrette, then topped with herbed cheese crumbles and fresh parsley. This unexpected combination celebrates both cuisines' love of fresh ingredients and bold flavors.
25 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour5/10
Umami6/10
Spicy1/10
🥄 Texture
The salad features a delightful contrast between the crispy toasted bread cubes and the fresh, crunchy vegetables. The crumbled cheese adds a creamy and slightly crumbly texture, creating a balanced mouthfeel with each bite.
👃 Aroma
The aroma is fresh and herbaceous, dominated by the bright parsley and the olive oil's fruity notes. Subtle savory hints from the fish sauce blend with the tangy rice vinegar, creating a complex and inviting scent profile.
🍷 Pairs Well With
A crisp, chilled Sauvignon Blanc or a light, citrusy sparkling water pairs well, complementing the salad's fresh and tangy flavors without overpowering them.
🥗 Side Dishes
Light Mediterranean sides such as grilled vegetables, hummus with pita, or a simple lemony chickpea salad would complement this dish nicely.
Ingredients(12 items)
- 14 cups bread (cut into 1-inch cubes)
- 23 large tomatoes (diced into 1/2-inch pieces)
- 33 cups lettuce (torn into bite-sized pieces)
- 42 medium carrots (julienned or thinly sliced)
- 51 cup cheese (crumbled, preferably feta or fresh mozzarella)
- 61/2 cup fresh parsley (finely chopped)
- 73 tablespoons olive oil
- 82 tablespoons rice vinegar
- 91 tablespoon fish sauce (Vietnamese element)
- 101 teaspoon honey
- 111/2 teaspoon salt
- 121/4 teaspoon black pepper
Nutrition Information(per serving)
385
Calories
12g
Protein
42g
Carbs
18g
Fat
Instructions
- 1
Toast the bread cubes in a dry skillet over medium-high heat for 5-7 minutes, stirring frequently until golden and crispy. Set aside to cool slightly.
- 2
In a small bowl, whisk together olive oil, rice vinegar, fish sauce, and honey until well combined. Season with salt and pepper. This creates the Vietnamese-Mediterranean vinaigrette.
- 3
In a large mixing bowl, combine the diced tomatoes, torn lettuce, and julienned carrots.
- 4
Add the cooled toasted bread cubes to the vegetable mixture.
- 5
Pour the vinaigrette over the salad and toss gently but thoroughly, ensuring all ingredients are well coated. Let sit for 2-3 minutes to allow the bread to absorb some of the dressing.
- 6
Transfer the salad to a serving platter or individual bowls.
- 7
In a small bowl, mix the crumbled cheese with half of the chopped fresh parsley.
- 8
Top each serving with the herb-cheese mixture and garnish with remaining fresh parsley.
- 9
Serve immediately while the bread still has some crispness and the vegetables are fresh and crisp.
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