Cuban Bread Salad

  • Yield 4 servings
  • Prep 15 mins
  • Cook 10 mins

Skillet-toasted bread topped with herbed greens and raisins.


Orange Sherry Vinaigrette:
1/2 cup fresh orange juice
1 pinch kosher salt, to taste
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
1 teaspoon toasted, freshly ground cumin, to taste
1 teaspoon toasted, freshly ground black pepper, to taste
3/4 cup loosely packed California raisins
Bread Salad:
2 tablespoons Spanish olive oil
4 slices Cuban bread or other crusty, rustic bread
4 cups mixed greens, e.g., romaine, red leaf, radicchio, Bibb and/or Belgian endive
1/4 cup coarsely chopped, mixed, fresh herbs, e.g., sage, basil, rosemary and/or thyme leaves
1/2 cup goat cheese
2 teaspoons finely chopped, fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 small tomatoes
2 medium tomatoes; ends removed, cored and cut into 1/4-inch slices
2 tablespoons cilantro leaves, for garnish


  1. Vinaigrette: Pour orange juice into a small heavy saucepan. Set over medium heat and reduce by half to 1/4 cup. Remove from heat;. turn into medium bowl and whisk together with salt and vinegar. Continue whisking and add olive oil, cumin and pepper. Adjust seasonings to taste. Measure raisins into a small bowl and add vinaigrette to cover; set aside. Reserve remaining vinaigrette.
  2. Bread Salad: Heat olive oil in a cast iron skillet over medium heat. Sauté bread on both sides until golden. Remove from pan. Drain raisins and place in a large bowl. Add greens, herbs and reserved vinaigrette, 1/4 cup at a time, tossing gently until mixed.
  3. To Serve: Combine goat cheese, chives, salt and pepper to taste. Remove tops from small tomatoes; hollow out seeds, and fill with cheese mixture. Arrange tomato slices in center of each serving plate; top with a slice of bread and about 1 cup of salad. Place a filled tomato on the side and garnish with cilantro. Serve immediately.

Recipe by Chef Norman Van Aken, courtesy of the California Raisin Marketing Board



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