Tuscan Bread Salad Recipe

Tuscan Bread Salad Recipe photo by Taste of Home

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I have made this salad many times over the years and it always receives many compliments. The addition of capers and Greek olives gives it a unique flavor and the bread cubes, a nice crunchy texture. This salad is very easy to prepare and is one of our family’s favorites.

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Tuscan Bread Salad Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 6 Servings

20 15 35

Ingredients

4 cups cubed Italian bread
1 small cucumber, seeded and cubed
3/4 cup thinly sliced red onion
1/4 cup sliced Greek olives
2 tablespoons capers, drained
3/4 cup balsamic vinaigrette, divided
5 cups torn romaine

Directions

Place bread cubes on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until dried and toasted, stirring every 5 minutes. Cool to room temperature.
In a large bowl, combine the cucumber, onion, olives, capers and toasted bread. Drizzle with 1/2 cup vinaigrette; toss to coat. Let stand for 5-10 minutes.
Add romaine and remaining vinaigrette; toss to coat. Yield: 6 servings.

Nutritional Facts 1 cup equals 185 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 626 mg sodium, 25 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Tuscan Bread Salad in Reminisce February/March 2009, p 50

Crunchy Cucumbers

If you want the cucumbers in your salad to be cool and crunchy, just chill them overnight in ice water. You’ll be delighted with the results…and so will everyone else! —Ruby W., Bogalusa, Louisiana