Italian Basil Pasta Salad

Tossed Pepperoni Pizza Salad

Italian Salad

Tossed Salad

Salsa Tossed Salad

Italian Vegetable Salad

Tossed Italian Garden Salad

Home Dishes & Beverages Salads Garden Salads

Tuscan Tossed Salad

Name: Tuscan Tossed Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 16 servings.
Cuisine: Europe, Italian
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

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 Recipe photo by Taste of Home

Next Recipe

Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

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

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.
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.
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.

Tuscan Tossed Salad

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home