In-bread Salad!

Sorry I’ve been a bit out of touch in the last week,as I’ve been working full time for the last 4 days at the Shanghai textile expo and there I had no time nor a computer to lon in and update my blog.

But now I’m back! Happy?

Today I am gonna show you my last creation…

This idea might sound totally ridiculous, as it did to my bf, or pretty cool, as it did to me…

When I went to SF for the first time in my life I had a clam chowder soup served in a sour dough bread bowl. I loved it! From there I got this idea of serving a nice and rich Summer salad into a bowl made of bread.

You can pretty much add anything you like to the salad: tuna, avocados, cheese. I just use what I had on hand.

Have fun!


for the bread

  • 2 cups flour
  • 1/2 +1/3 cup warm water
  • 2 tbsp instant yeast
  • 1 tsp salt
  • 2 tbsp olive oil

for the salad

  • mix green salad
  • 5 cherry tomatoes
  • 1 eggplant
  • 1 zucchini
  • 3 slices Italian prosciutto
  • 1 hard boiled egg
  • 2 tbsp extra vergin olive oil
  • 1 tbsp vinegar
  • 1 tsp salt
  • 1 small carrot
  • (mozzarella, tuna, avocado and whatever else you feel like)

Start from making the bread

Dissolve yeast into 1/2 cup of warm water, wait about 5 minutes or until the surface start looking all freakly bubbly

In a bowl of your electric mixer combine flour and salt

Add in 2 tbsp of olive oil

pour in the water/yeast mixture

and mix the ingredients on low until all well combined. You might need to add more water, do it slowly until you get the right consistency. You want your dough to be soft and smooth. Place it in a well oilied bowl, cover with plastic wrap and let rest for about 1 h, 1h30 min

It will double in size

Defleat dough, place it on a backing tray covered with perchment paper

with a knif cut a cross on the top of your loaf

Bake at 200 C for about 40 min

Let the bread cool down, then cut off the top and cave in a hole by taking out the crumbs

Now on a hot pan, grill some zucchini

set them aside

and when cooled cut them into matches

then grilled some egg plants

and once cooled cut each slice in a half

Put some mix green salad in a bowl and dress it with olive oil, salt and vinegar (you can use balsamic, apple or grape vinegar…they will all work)

cut up a carrot

move the greens, carrots and zucchini matches into the bread

then roll up each half slice of eggplant

and put it inside the bread bowl

add in some cherry tomatoes cut in half

next up, place on top some slices of Italian prosciutto!

and 1 hard boiled egg cut in half.

You in-bread salad is ready!

As I said, you can add anything that makes you skirt fly up: avocados, mozzarella, tuna…juat about ANYTHING! Space things up and give free space to your creativity!

I’ve never had an artistic eye, so yeah…my composition looks quite retarded…I’m sure you can do better than me.

Have fun!


– LittleDani



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.