- 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
- 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
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