This quick and flavorful bread salad always gets rave reviews from my friends and family. This panzanella-style dish is a timesaver during the holidays, as it can be made ahead. Just keep the bread cubes separate and add them right before serving. —Angela Spengler, Niceville, Florida
Italian Bread Salad with Olives
Italian Bread Salad with Olives
Prep Time
15 min
Cook Time
15 min
Yield
9 servings
Ingredients
- 1 loaf (14 ounces) ciabatta bread, cut into 1/2-inch cubes (about 10 cups)
- 3/4 cup olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 2 large tomatoes, chopped
- 1/4 cup sliced olives
- 1/3 cup coarsely chopped fresh basil
- 2 tablespoons chopped fresh Italian parsley
- 1/4 cup shredded Parmesan cheese
Directions
- Preheat oven to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 3 tablespoons over bread and toss to coat. Reserve remaining oil mixture. Spread bread cubes in a single layer on two 15x10x1-in. baking pans.
- Bake until crisp and light brown, 12-18 minutes, stirring occasionally.
- Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat.
- Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.
Nutrition Facts
1 cup: 316 calories, 21g fat (3g saturated fat), 2mg cholesterol, 345mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 5g protein.
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