Crispy Crouton Salad Recipe

5 4 4
Crispy Crouton Salad Recipe
Crispy Crouton Salad Recipe photo by Taste of Home
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Crispy Crouton Salad Recipe

Read Reviews
5 4 4
Publisher Photo
Nothing says “summer“ at our house like this unique salad! It’s also a great way to use up fresh basil and tomatoes from the garden. I’ve brought it to many women’s luncheons at church, and it’s still a much-requested favorite. --LaNae Sanchez, Canyon Country, California
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 cups cubed Italian bread
  • 3 medium tomatoes, chopped
  • 6 ounces cubed part-skim mozzarella cheese
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1/3 cup minced fresh basil
  • 6 tablespoons olive oil
  • 3 tablespoons white or brown balsamic vinegar
  • 1-1/2 teaspoons minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool.
In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons. Yield: 8 servings.
Originally published as Crispy Crouton Salad in Simple & Delicious July/August 2006, p35

Nutritional Facts

3/4 cup: 205 calories, 15g fat (4g saturated fat), 17mg cholesterol, 194mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 6g protein.

  • 3 cups cubed Italian bread
  • 3 medium tomatoes, chopped
  • 6 ounces cubed part-skim mozzarella cheese
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1/3 cup minced fresh basil
  • 6 tablespoons olive oil
  • 3 tablespoons white or brown balsamic vinegar
  • 1-1/2 teaspoons minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool.
  2. In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons. Yield: 8 servings.
Originally published as Crispy Crouton Salad in Simple & Delicious July/August 2006, p35

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Reviews forCrispy Crouton Salad

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jsmatt User ID: 6631770 63998
Reviewed Jun. 10, 2013

"it is so good. I make it all the time. I use croutons instead of baked bread to speed it up."

MY REVIEW
katlaydee3 User ID: 3741999 164039
Reviewed Aug. 19, 2012

"This is a delicious salad. I made it for a family dinner and everyone liked it."

MY REVIEW
cwbuff User ID: 441425 140107
Reviewed Jun. 12, 2011

"This was easy and good, but the dressing lacked something. Next time I make it I'm going to use white balsamic vinegar instead of brown, and garlic powder instead of minced garlic and see how it comes out. Also I will try adding the basil to the dressing, perhaps the night before to let the flavors blend."

MY REVIEW
Ann Kashian User ID: 2624370 80239
Reviewed Oct. 22, 2010

"My family loves this as a side dish to some of our Italian dinners! It's quick & easy to make."

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