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Tuscan Tossed Salad

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 servings


  • 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


  • 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.
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Average Rating:
  • tcarver
    Oct 5, 2015

    This was not my favorite recipe. The dressing just didn't taste good.

  • cmac64
    May 16, 2011

    Enjoyed making and serving this delicious salad! (I served it in large glass salad bowl, mixed it all together and let it chill in fridge until dinner was ready. I also omitted the anchovies)

  • gebi
    Apr 29, 2011

    This salad is very similar to "Dimitri's Salad" which was very popular in Erie, Pa at Dimitri's Restaurant. Dimitri retired to Greece and took his recipe with him. I am glad to see it where so many can enjoy it, and yes, the flavors blend better if it sits for a while. I hope you all love it as much as Erie did.

  • Doeye
    Apr 28, 2011

     I made this recipe and it is quite good. Next time, I will cut down on the anchovies.

  • lorettasylvia
    Apr 28, 2011

    Actually, I am making this salad tomorrow! Can't wait. We love all the ingredients, and this will look so colorful on the table. I know this will be a hit with everyone. Thanks for sharing this recipe.Loretta

  • Geri Greene
    Apr 28, 2011

    This salad is so colorful it just invites sharing!