Tuscan Tossed Salad Recipe

4.5 6 6
Tuscan Tossed Salad Recipe
Tuscan Tossed Salad Recipe photo by Taste of Home
Publisher Photo

Tuscan Tossed Salad Recipe

Read Reviews
4.5 6 6
Publisher Photo
I like to let this salad sit awhile to allow the flavors to blend. Serve it in a pretty, clear trifle dish and you'll have a stunning side dish on the table.—Elaine Sweet, Dallas, Texas
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 loaf (1 pound) focaccia bread, cut into 1-inch cubes
  • 1 tablespoon plus 1/4 cup olive oil, divided
  • 1/2 cup balsamic vinegar
  • 1/3 cup minced fresh basil
  • 4 anchovy fillets, rinsed and chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (5 ounces) spring mix salad greens
  • 3 large yellow or red tomatoes, seeded and chopped
  • 3 cups grape tomatoes
  • 2 medium cucumbers, peeled, seeded and diced
  • 1/2 cup pitted Greek olives, halved
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced

Directions

Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack.
For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers.
In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving. Yield: 16 servings.
Originally published as Tuscan Tossed Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p155

Nutritional Facts

3/4 cup: 157 calories, 7g fat (1g saturated fat), 1mg cholesterol, 366mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 1 loaf (1 pound) focaccia bread, cut into 1-inch cubes
  • 1 tablespoon plus 1/4 cup olive oil, divided
  • 1/2 cup balsamic vinegar
  • 1/3 cup minced fresh basil
  • 4 anchovy fillets, rinsed and chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (5 ounces) spring mix salad greens
  • 3 large yellow or red tomatoes, seeded and chopped
  • 3 cups grape tomatoes
  • 2 medium cucumbers, peeled, seeded and diced
  • 1/2 cup pitted Greek olives, halved
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  1. Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack.
  2. For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers.
  3. In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving. Yield: 16 servings.
Originally published as Tuscan Tossed Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p155

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Reviews forTuscan Tossed Salad

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tcarver User ID: 5663692 234024
Reviewed Oct. 5, 2015

"This was not my favorite recipe. The dressing just didn't taste good."

MY REVIEW
cmac64 User ID: 5817921 91909
Reviewed May. 16, 2011 Edited Jul. 6, 2017

"Enjoyed making and serving this delicious salad! (I served it in large glass salad bowl, mixed it all together and let it chill in fridge until dinner was ready. I also omitted the anchovies)"

MY REVIEW
gebi User ID: 3439618 92258
Reviewed Apr. 29, 2011

"This salad is very similar to "Dimitri's salad" which was very popular in Erie, Pa at Dimitri's Restaurant. Dimitri retired to Greece and took his recipe with him. I am glad to see it where so many can enjoy it, and yes, the flavors blend better if it sits for a while. I hope you all love it as much as Erie did."

MY REVIEW
Doeye User ID: 3555196 64224
Reviewed Apr. 28, 2011

" I made this recipe and it is quite good. Next time, I will cut down on the anchovies."

MY REVIEW
lorettasylvia User ID: 5357358 71192
Reviewed Apr. 28, 2011

"Actually, I am making this salad tomorrow! Can't wait. We love all the ingredients, and this will look so colorful on the table. I know this will be a hit with everyone. Thanks for sharing this recipe.

Loretta"

MY REVIEW
Geri Greene User ID: 4847076 111201
Reviewed Apr. 28, 2011

"This salad is so colorful it just invites sharing!"

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