Red-Wine infused Bread Salad with Mango

Left-over red wine, left-over bread.. What to do? Answer: Bread salad!
This was surprisingly yummy, given the fact that I just threw the ingredients together more or less randomly. It might sound a bit weird, but I promise, it will be good. For a more traditional bread salad, you could simply leave out the mango I guess.

You need (makes 1-2 portions, depending on whether you’re having it as a main or side)
– 2 tomatoes
bulb clove of garlic (I used 2, hehe) [Note: oops. Of course I meant ‘clove’, not ‘bulb’]
– 2/3 can of chickpeas
– 1/2 cup of red wine
– 1/2 mango
– 1 toasted bagel (or 2 slices of bread)

To do
– Sautée the garlic
– Add diced tomatoes and red wine.
– Leave this to simmer for a little bit, maybe about 10-15 minutes. The tomatoes should be soft(er) by then. Drain.
– Add chickpeas. Simmer for another 2-3 min.
– Add diced bagel.
– Put diced mango on top.
– Depending on how dry your salad looks, you might want to add a little of extra wine on top.

The only thing that could have been better was that the bread became soggy relatively quickly (i.e. by the time I reached the bottom of my bowl). Maybe, instead of just toasting the bread, you could try cutting it into dices first and then baking or frying it for a bit to make it more crispy.


  1. Michael said:

    Did you really put two BULBS of garlic in? Or two cloves? Because Jesus.

    • Hehe, I actually thought about this while writing it up. Something along the lines of … so was this 2 bulbs or 2 cloves? And then I decided that bulbs sounded more like the segments (In German they are called garlic ‘toes’). But thanks for pointing it out! You should try this one btw, it’s yummy! (except like I said, find a way to make the bread more crispy)

      • Michael said:

        Haha, I think I might try it if it’s only two cloves. It looks quite easy, and that’s the important thing. 🙂 I’ll let you know how it goes.

      • Do it! And yes, let me know how it went.

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