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Crispy Crouton Salad

 Crispy Crouton Salad
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
8 ServingsPrep/Total Time: 20 min.


  • 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


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