Name: Mediterranean-Vietnamese Fusion Bread Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 round loaf bread (hollowed out to create a bowl); 2 cups lettuce (chopped); 1 large tomato (diced); 1 carrot (shredded or thinly sliced); 1 small beet (shredded or thinly sliced); 1 cup pickled vegetables (drained); 1 cup green beans (blanched and cooled, or raw if tender); 1 cup cheese (crumbled or cubed); 3 tablespoons olive oil; 2 tablespoons rice vinegar; Salt and pepper to taste; Fresh cilantro (handful, chopped)

Mediterranean-Vietnamese Fusion Bread Bowl

A vibrant and colorful bread bowl filled with fresh vegetables, cheese, and pickled elements that blend Mediterranean and Vietnamese flavors. This no-cook recipe is perfect for beginners and comes together in minutes with simple chopping and assembly.

20 min

Easy

4 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet3/10

Salty5/10

Sour6/10

Umami4/10

Spicy1/10

🥄 Texture

Crunchy and fresh from chopped lettuce, shredded carrot and beet, and crisp pickled vegetables, with tender snap from blanched green beans. Creamy, slightly crumbly bites from the cheese contrast with the chewy, crusty bread bowl and soft inner crumb for a varied mouthfeel.

👃 Aroma

Bright, herbaceous top notes of fresh cilantro and olive oil mingle with a sharp, vinegary tang from rice vinegar and pickled vegetables. Underlying bready warmth and a faint cheesy savor round out the overall nose.

🍷 Pairs Well With

A crisp, dry white wine like Sauvignon Blanc or a light, citrusy sparkling water (lime or yuzu) to complement the vinegar and cut through the richness of the cheese and bread.

🥗 Side Dishes

Marinated olive and feta plate, warm grilled shrimp or chicken skewers, or simple roasted eggplant and zucchini; alternatively serve with Vietnamese-style fresh spring rolls for a stronger fusion theme.

Ingredients(12 items)

11 round loaf bread (hollowed out to create a bowl)

22 cups lettuce (chopped)

31 large tomato (diced)

41 carrot (shredded or thinly sliced)

51 small beet (shredded or thinly sliced)

61 cup pickled vegetables (drained)

71 cup green beans (blanched and cooled, or raw if tender)

81 cup cheese (crumbled or cubed)

93 tablespoons olive oil

102 tablespoons rice vinegar

11Salt and pepper to taste

12Fresh cilantro (handful, chopped)

Instructions

Carefully hollow out the round bread loaf by cutting off the top and scooping out the soft interior with your hands, leaving a thick shell. Set the bread bowl on a serving plate.

In a large bowl, combine the chopped lettuce, diced tomato, shredded carrot, shredded beet, and blanched green beans.

Add the drained pickled vegetables and crumbled cheese to the vegetable mixture.

In a small bowl, whisk together olive oil, rice vinegar, salt, and pepper. Pour this dressing over the vegetables and gently toss everything together until well coated.

Fill the hollowed bread bowl with the dressed vegetable mixture, top with fresh cilantro, and serve immediately. You can also serve extra vegetables and dressing on the side.