Tuscan Bread Salad Recipe
Tuscan Bread Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. —Mary Ann Dell, Phoenixville, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

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

Nutritional Facts

1 cup: 185 calories, 8g fat (1g saturated fat), 0 cholesterol, 626mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. Add romaine and remaining vinaigrette; toss to coat. Yield: 6 servings.
Originally published as Tuscan Bread Salad in Reminisce February/March 2009, p 50

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