Italian Bread Salad Recipe

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Italian Bread Salad Recipe
Italian Bread Salad Recipe photo by Taste of Home
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Italian Bread Salad Recipe

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"It's easy to put dinner together on a busy night when you prepare this salad with its delicious pizza flavor," says Sandra Castillo of Sun Prairie, Wisconsin. "I often cut a block of mozzarella into cubes rather than using shredded cheese," she notes.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 prebaked 12-inch pizza crust, cubed
  • 1-1/2 cups diced fresh tomatoes
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup Italian salad dressing, divided
  • 7 cups ready-to-serve salad greens
  • 1 small green pepper, julienned
  • 1 cup sliced pepperoni
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sliced ripe olives

Directions

In a large salad bowl, combine bread cubes, tomatoes, basil and 1/4 cup salad dressing; let stand for 5 minutes. Add the salad greens, green pepper, pepperoni, mozzarella cheese, Parmesan cheese and olives. Drizzle with remaining salad dressing; toss to coat. Serve with a slotted spoon. Yield: 8-10 servings.
Originally published as Italian Bread Salad in Quick Cooking September/October 2003, p11

  • 1 prebaked 12-inch pizza crust, cubed
  • 1-1/2 cups diced fresh tomatoes
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup Italian salad dressing, divided
  • 7 cups ready-to-serve salad greens
  • 1 small green pepper, julienned
  • 1 cup sliced pepperoni
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sliced ripe olives
  1. In a large salad bowl, combine bread cubes, tomatoes, basil and 1/4 cup salad dressing; let stand for 5 minutes. Add the salad greens, green pepper, pepperoni, mozzarella cheese, Parmesan cheese and olives. Drizzle with remaining salad dressing; toss to coat. Serve with a slotted spoon. Yield: 8-10 servings.
Originally published as Italian Bread Salad in Quick Cooking September/October 2003, p11

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