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Tuscan Bread Salad Recipe

Tuscan Bread Salad Recipe

I have made this salad many times over the years and it always receives many compliments. The addition of capers and Greek olives gives it a unique flavor and the bread cubes, a nice crunchy texture. This salad is very easy to prepare and is one of our family’s favorites. —Mary Ann Dell, Phoenixville, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD:6 servings


  • 4 cups cubed Italian bread
  • 1 small cucumber, seeded and cubed
  • 3/4 cup thinly sliced red onion
  • 1/4 cup sliced Greek olives
  • 2 tablespoons capers, drained
  • 3/4 cup balsamic vinaigrette, divided
  • 5 cups torn romaine


  • 1. Place bread cubes on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until dried and toasted, stirring every 5 minutes. Cool to room temperature.
  • 2. In a large bowl, combine the cucumber, onion, olives, capers and toasted bread. Drizzle with 1/2 cup vinaigrette; toss to coat. Let stand for 5-10 minutes.
  • 3. Add romaine and remaining vinaigrette; toss to coat. Yield: 6 servings.

Nutritional Facts

1 cup: 185 calories, 8g fat (1g saturated fat), 0 cholesterol, 626mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 4g protein.

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