Menu
Tossed Italian Garden Salad Tossed Italian Garden Salad
Tossed Salad Tossed Salad
Tossed Greek Salad Tossed Greek Salad
Italian Salad Italian Salad
Italian Pasta Salad Italian Pasta Salad
Tossed Pepperoni Pizza Salad Tossed Pepperoni Pizza Salad
Pizza Pasta Salad Pizza Pasta Salad
Salsa Tossed Salad Salsa Tossed Salad
Italian Dressing Pasta Salad Italian Dressing Pasta Salad
Garden Tossed Salad Garden Tossed Salad
Italian Basil Pasta Salad Italian Basil Pasta Salad
Italian Vegetable Salad Italian Vegetable Salad
Simple Italian Salad Simple Italian Salad
Southwestern Pasta Salad Southwestern Pasta Salad
Super Veggie Tossed Salad Super Veggie Tossed Salad
Italian Garden Salad Italian Garden Salad
Colorful Tuscan Bean Salad Colorful Tuscan Bean Salad
Italian Tomato Cucumber Salad Italian Tomato Cucumber Salad
Pizza Salad Pizza Salad
Pasta Taco Salad Pasta Taco Salad

Tuscan Tossed Salad

6 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

16 servings

Updated: Sep. 30, 2022
I like to let this salad sit awhile to allow the flavors to blend. Serve it in a pretty, clear trifle dish and you'll have a stunning side dish on the table.—Elaine Sweet, Dallas, Texas
Tuscan Tossed Salad
Tuscan Tossed Salad Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 loaf (1 pound) focaccia bread, cut into 1-inch cubes
  • 1 tablespoon plus 1/4 cup olive oil, divided
  • 1/2 cup balsamic vinegar
  • 1/3 cup minced fresh basil
  • 4 anchovy fillets, rinsed and chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (5 ounces) spring mix salad greens
  • 3 large yellow or red tomatoes, seeded and chopped
  • 3 cups grape tomatoes
  • 2 medium cucumbers, peeled, seeded and diced
  • 1/2 cup pitted Greek olives, halved
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced

Directions

  1. Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack.
  2. For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers.
  3. In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.

Nutrition Facts

3/4 cup: 157 calories, 7g fat (1g saturated fat), 1mg cholesterol, 366mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.