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Tuscan Tossed Salad

 Tuscan Tossed Salad
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
16 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Tuscan Tossed Salad (continued)

Directions (continued)

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