Bison and Bread Salad

From the Kitchen of Enjoy cooking with Phil

Serves: 4

Ingredients

  • 1/2 loaf crusty Italian bread cut into 1 inch cubes
  • 6 sun dried tomato halves
  • 1/2 cup (125 mL) olive oil (use leftover oil from tomatoes if you have any)
  • 2 small zucchini, diced 1/2" cubes
  • 1/4 cup (60 mL) purple onion, sliced
  • 1/4 cup (60 mL) fresh basil, chopped
  • 1/3 cup (75 mL) cilantro leaves, chopped
  • 2 cloves garlic, minced
  • 4 anchovy filets, chopped
  • 3 Tbsp. (45 mL) balsamic vinegar
  • 1/2 cup (125 mL) fete cheese, crumbled
  • 4 cup (1 L) mixed salad greens
  • Salt and fresh ground pepper to taste

Method

  1. Preheat oven to 400 F (205 C). 
  2. Place bread onto a baking sheet and bake until toasted and golden, transfer to a large wooden bowl. 
  3. In a large skillet heat one tablespoon of oil. Add the zucchini, basil and onions, sauté until the bouquet is released then transfer to bowl with bread and toss. 
  4. In a food processor add the remaining oil, tomatoes, cilantro, garlic, anchovies and vinegar. Process until smooth then pour into the bowl over bread, vegetable mixture. 
  5. Add the cheese then toss to coat. 
  6. Leave standing at room temperature for 20 minutes to allow the flavours to blend. 
  7. While the flavours are blending pan fry the meatballs, add to the bowl with salad greens, toss and serve. 

Bison Meatballs Ingredients

  • 12 oz (335 g) ground bison
  • 1/2 cup (125 mL) fresh bread crumbs
  • 1 tbsp (15 mL) fresh parsley, chopped
  • 1 tsp (5 mL) fresh thyme, chopped
  • 1 tsp (5 mL) fresh dill, chopped
  • 1 tsp (5 mL) Cajun spice
  • 1 tsp (5 mL) Tabasco sauce
  • Salt and fresh ground pepper to taste
  • 1 Tbsp. (15 mL) olive oil to sauté meatballs

Method

  1. In a glass bowl, combine all ingredients and mix thoroughly. Form into small sized meatballs. 
  2. Heat a 10" heavy bottom-non-stick skillet to medium high. Add the oil to the pan and sauté the meatballs until browned and cooked through, turning frequently. 
  3. Remove from pan. Drain any excess oil. Add to salad, toss and serve.

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