Taste of Home
Italian Bread Salad with Olives
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 9 servings.
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
Ingredients
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1 loaf (14 ounces) ciabatta bread, cut into 1/2-inch cubes (about 10 cups)
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3/4 cup olive oil
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3 garlic cloves, minced
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1/4 teaspoon pepper
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1/4 cup balsamic vinegar
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1/4 teaspoon salt
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2 large tomatoes, chopped
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1/4 cup sliced olives
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1/3 cup coarsely chopped fresh basil
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2 tablespoons chopped fresh Italian parsley
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1/4 cup shredded Parmesan cheese
Directions
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1.
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 in a single layer on two 15x10x1-in. baking pans.
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2.
Bake until crisp and light brown, 12-18 minutes, stirring occasionally.
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3.
Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat.
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4.
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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