While "bread salad" may sound unusual, you'll find that this blend from Joan Gwynn of Watsonville, California is unusually good. A simple dressing jazzes up a medley of bread cubes, tomatoes, basil and red onion.
Recommended: Fresh, Balanced & Filling No-Cook Summer Dinners
- 8 cups cubed Italian or French bread
- 3 cups chopped tomatoes
- 1 cup minced fresh basil
- 1/2 cup thinly sliced red onion
- 1/2 cup olive oil
- 2 tablespoons cider or red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 garlic clove, minced
- In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving. Yield: 8 servings.
Originally published as Tomato Bread Salad in Quick Cooking September/October 2000, p36
Reviews for Bread and Tomato Salad
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Reviewed Jan. 11, 2014
"This sounds wonderful! A family member does not like fresh tomatoes so will replace with mushrooms."
Reviewed Jun. 22, 2011
"My favorite fall-back recipe. Everyone loves it."
Reviewed Jul. 2, 2010
"Great Summer salad. It has become a new family favorite."
Reviewed Jun. 30, 2009
"sounds good- thanks!"