Easy Italian Bread Salad Recipe

4.5 2
Easy Italian Bread Salad Recipe
Easy Italian Bread Salad Recipe photo by Taste of Home
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Easy Italian Bread Salad Recipe

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4.5 2
Publisher Photo
For a fresh-tasting side dish, Kathleen serves Italian Bread Salad. "This pretty blend is a snap to prepare. "For variety add whatever veggies you like, such as green or yellow peppers, zucchini, summer squash or sliced olives," she suggests.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 slices Italian or French bread (1 inch thick)
  • 2 tablespoons olive oil, divided
  • 2 plum tomatoes, halved lengthwise and sliced
  • 1 medium cucumber, seeded and chopped
  • 2 to 3 green onions, sliced
  • 2 tablespoons shredded Parmesan cheese
  • Lettuce leaves
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon dried basil

Directions

Brush both sides of bread with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Cut into 1-in. cubes.
In a large bowl, toss the bread cubes, tomatoes, cucumber, onions and cheese. Divide among four lettuce-lined salad plates. In a small bowl, whisk the vinegar, garlic, basil and remaining oil. Drizzle over salads. Serve immediately. Yield: 4 servings.
Originally published as Italian Bread Salad in Quick Cooking January/February 2000, p16

Nutritional Facts

1 cup: 176 calories, 9g fat (2g saturated fat), 2mg cholesterol, 222mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 5g protein.

  • 4 slices Italian or French bread (1 inch thick)
  • 2 tablespoons olive oil, divided
  • 2 plum tomatoes, halved lengthwise and sliced
  • 1 medium cucumber, seeded and chopped
  • 2 to 3 green onions, sliced
  • 2 tablespoons shredded Parmesan cheese
  • Lettuce leaves
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon dried basil
  1. Brush both sides of bread with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Cut into 1-in. cubes.
  2. In a large bowl, toss the bread cubes, tomatoes, cucumber, onions and cheese. Divide among four lettuce-lined salad plates. In a small bowl, whisk the vinegar, garlic, basil and remaining oil. Drizzle over salads. Serve immediately. Yield: 4 servings.
Originally published as Italian Bread Salad in Quick Cooking January/February 2000, p16

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